Keto Peanut Brittle
Keto peanut brittle that snaps instead of bending. The allulose syrup is cooked to 300°F, then aerated with baking soda so it breaks clean and light. Six ingredients, 24 pieces, 1.6g net carbs per serving of two.
Equipment
- Heavy saucepan 2 quart
- Candy thermometer essential
- Rimmed baking sheet lined with parchment
- Offset spatula lightly buttered
Ingredients
- 1/2 cup granulated allulose 96 g, not erythritol
- 1/4 cup unsalted butter 57 g, cut into pieces
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 1/2 tsp baking soda measured out before you start
- 1 cup dry-roasted salted peanuts 146 g
Instructions
- Set up: Line a rimmed baking sheet with parchment and lightly butter an offset spatula. Measure the vanilla extract, baking soda and dry-roasted salted peanuts into separate small bowls beside the stove.
- Melt: In a heavy saucepan over medium-low heat, melt the unsalted butter. Add the granulated allulose and fine sea salt and stir until dissolved and smooth.
- Cook to hard crack: Clip on a candy thermometer, raise the heat to medium and cook at a steady bubble, stirring often, until it reads 300°F and the syrup is deep amber, about 8-10 minutes in total. Keep the thermometer tip off the bottom of the pan.
- Aerate: Remove from the heat. Stir in the vanilla extract, then the baking soda, stirring fast as it foams and turns paler. Fold in the peanuts immediately.
- Spread: Pour onto the parchment and spread once with the buttered spatula to about 1/4 inch thick, peanuts in a single layer.
- Cool and break: Leave at room temperature 30 minutes, until completely hard, then break into about 24 pieces. Store airtight in the refrigerator.
Notes
Cook it to 300°F. Below hard crack the brittle bends instead of snapping. Allulose browns before it gets there, so trust the thermometer over the color.
Allulose, not erythritol. Erythritol recrystallizes as it cools and makes the brittle grainy. For a harder set, swap 2 tbsp of the allulose for powdered erythritol.
Storage: airtight in the refrigerator up to 1 month, or frozen up to 3 months. It softens at room temperature because allulose absorbs moisture from the air.