- 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.
|Prep Time||Cook Time|
|10 minutes||15 minutes|
- 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
- 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.
From my humble kitchen in the mountains to yours, Happy Meal Making!