Blonde IS more fun…

PEANUT BRITTLE

…when it’s in the form of this golden, peanut-studded and buttery candy!

This is the recipe that was from the Steel’s Nature Sweet flyer (they called for pecans) that I received when I first became aware of this product…and if sugar alcohols don’t bother you, it is wonderful to use.  I can’t eat SA’s any longer so I make it with Whey Low Granular, now.

The nuts can be varied – walnuts, pecans, cashews, macadamia, or even mixed – and dipping them halfway in chocolate…WOW.

 


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This is one of those things that really is easier with a candy thermometer.  You can find them under $5 and it’s so worth it.  I tried to guess and use the cold water test, but burned my precious WL in the process.  Taking it right up to the hard-crack stage is perfect – that is 302-303 degrees.  It is darker than the Nature Sweet was when I made the brittle with that – so the eye test doesn’t work with Whey Low.  I cooked it the second time to 300 degrees because it started to smoke, and the brittle snapped when I broke it, but became chewy in the mouth.  Very good…but not perfect.

Golden brown – (actually  a little darker than it shows up on the photo), 303-304 degrees (RIGHT on the hard crack line of my thermometer)…FABULOUS!

~~~~

 

 

1 stick of real butter

1 cup Whey Low Granular (or Maltitol – see note**)

1 1/3 cups roasted, salted peanuts OR other roasted, salted nuts

1/2 teaspoon vanilla

.

Butter a cookie sheet or lightly coat with vegetable cooking spray and set aside.  Have your vanilla and peanuts ready to add.

In a small saucepan melt the butter and WL Granular over medium heat.  (I highly recommend using a candy thermometer…attach it to the side of the pan so it is IN the liquid, but not touching the bottom of the pan.  This will give you a false reading.)

Stirring occasionally, allow to come to a boil.  Boil until the temperature reaches 302-303 degrees or the Hard Crack stage.  This took about 5-6 minutes after coming to a boil.  Immediately remove from the heat and, working quickly,  add in the vanilla (it will spit and sputter – be careful!) and the peanuts.    Pour onto the prepared pan and spread the nuts evenly.  Allow to cool until hardened.  Break into shards and store in an airtight container.

Stats:  Nevermind…!  Have two or three pieces as a treat over the Holidays.  You’ll live.

 

**When making this with maltitol (Nature Sweet brand was what I used) I didn’t use a thermometer, but cooked it to be slightly darker than the roasted peanuts I was using.  It was NOT as dark as I had to get it with the Whey Low, and I’m not sure what the temp was.  I did use the water test – drizzle a couple drops into ice water and it should instantly turn hard and ‘crack-able’.

 

 

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12 Comments Add yours

  1. Diane says:

    Oh My GOODNESS! I adore nuts in most any form but never did I think I would have them again like this! Thank you, thank you, thank you!

  2. Amy says:

    Oh Linda…I thought you had outdone yourself with the caramel sauce…but low sugar nut brittle without SAs? Be still my heart. I am going to make it this weekend. I can’t wait. Now…which nuts to use first?! I can’t wait. I will let you know how it goes!

  3. TakeTheCake says:

    I can’t think if anything more memorable than cracking freshly roasted, salted in the shell peanuts and eating homemade brittle on Christmas night at my grandma and grandpa’s house! I thought I’d never enjoy this tradition with my own family and now I can. Joy! I am so happy!

  4. CaSaundra says:

    This looks amazing and would make a great gift too!! I need to get myself a candy thermometer next time I am at the mall, I always forget!

    I also posted my PB Cup Pie that you helped me out with–it was divine–hope you check it out 🙂

  5. I’m always looking for low sugar alternatives in desserts and this is so awesome!

  6. Freddie Summers says:

    Linda:

    Thank you so much for this recipe and especially for the little notes about how to tell when it is perfect. You have taken out the guesswork! Bless you, my bariatric sister!

  7. Deedles says:

    I can’t wait to make this! Some of my fondest memories of my Mother was watching her make P. Brittle. Do you think a little baking soda would work in your recipe? That’s the one thing I remember Mother putting in hers, it really made it ‘brittle’. I loved the flavor of the edges!

    1. Linda says:

      You know, I always wondered why the baking soda! It’s worth a shot, I guess!!

  8. Freddie Summers says:

    Hey sweet one! I have made about 10 recipes of your brittle and all I can say is YUM! This makes a wonderful Christmas gift and it si SO EASY! I made peanut brittle…then pecan brittle…then cashew brittle…then almond brittle and then I combined them all and added some coconut and made nut brittle. ROCK ON!

  9. LuAnn says:

    Thank you yet again. I’m going to make this for New Year’s day.

  10. Cheryl Nichols says:

    I’m intrigued by that reciepe someone mentioned in your comments “PB Cup Pie”???

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