Mom's Best Sugar-Free Peanut Brittle

Happy Holidays…this is a converted recipe from Allrecipes.com to suit my father that is not only Gastric Bypass but also Diabetic. As a request, I sent myself on a mission to produce a sugar-free peanut brittle. After much failure and some successes this recipe worked with 2 key ingredients to make it happen… SPLENDA® Sweetener & HoneyTree’s Sugar Free Imitation Honey. I honestly tried Agave Nectar in making the brittle and did have 1 success. Only that it turned out looking like I dumped a few tablespoons of cayenne pepper in it. Or at least possibly like I burnt the batch. And that was also using the lightest golden nectar. And the taste was some what not what I actually liked at all. But I can tell you that my oldest daughter loved it.

Don’t use Xylitol Sweetener…it doesn’t crystalize. You’ll have to ask me what I did to a batch of Peanut Butter Blossoms. (was a mess!) Coconut Palm sugar is okay and I love it too. The flavor is amazing, however, it didn’t take the place of making this recipe hold up very well with Agave. And I tried numerous combinations, just to see what would work best. And don’t get into asking about the cost I spent to have the good end result….I’ll never tell. So since I had success using the Splenda and the Imitation Honey, this is where I am going to stay.

With most sweetener replacements, you need to worry about what the sugar alcohols causing what gastric bypass patients call “dumping”. The polite way of saying gassy and loose bowel problems when you’ve eaten to much sugar or sugar free products. I know….not what you want to hear in a blog about food. But it must be put out there. So “Eat Sparingly” and don’t eat the whole batch in one sitting. And when giving it as a gift as I did, make sure to explain eating sparingly. OR just give 1 to 2 portions as a gift and not the entire batch to one person. Another note, as a gift giver, write on the tag what sugar replacements you’ve used. I know some people have issues with corn, nuts and some sweeteners….so be kind and informative. It’s just the polite thing to do.

So here’s the recipe altered to suit my father.
Again adapted from: Mom’s Best Peanut Brittle just “Sugar-Free”

Mom's Best Sugar-Free Peanut Brittle
This is one of #Allrecipes most popular peanut brittle recipe. As a delight for my father that is diabetic, I turned a couple of ingredients into something more suitable for him. The recipe was tested vigorously with several alternatives to granulated sugar and this worked best for my kitchen.

Course Dessert
Cuisine Candy

Prep Time	Cook Time
10 minutes	15 minutes

Ingredients

1 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup HoneyTree® Sugar Free Imitation Honey
1/4 tsp salt
1/4 cup water
1 cup peanuts
2 TBSP butter, softened
1 tsp baking soda

Servings:

Instructions

Place Foil on to a large cookie sheet. Set aside.**I don't spray the foil, because it will peel off later when the brittle is harden.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking.
Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With a buttered wooden spoon, spread the brittle mixture out as far as you can. Let cool completely, about 2-4 hours.
Turn brittle batch over onto a cutting board or on the cookie sheet it cooled on, remove foil gently. Once foil is removed, snap or break pieces of brittle into chunks.
Place batch in resealable Ziploc bags and seal closed. Batch makes about 1 pound of brittle.