Keto Peanut Brittle And Other Keto Candy

Keto Peanut Brittle And Other Keto Candy

Quick Keto Peanut Brittle

This recipe is designed to teach everyone how to make quick and easy keto nut brittle
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 20 servings

Ingredients

  • 2 TBS butter
  • 1 cup granulated Swerve or granulated sweetener of choice
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup raw peanuts

Instructions

  • Line a large baking sheet with parchment paper. Spray parchment paper lightly with cooking spray. Set aside
  • Place butter in a medium saucepan over medium heat Stir frequently and allow the butter to melt completely.
  • Add Swerve and stir to combine. Add salt and vanilla. Stir continually until the Swerve is fully dissolved and the mixture has come to a very low boil. DO NOT ALLOW TO COME TO A FULL BOIL
  • Turn of the heat and stir in peanuts until all the peanuts are fully coated.
  • Immediately pour the mixture into the prepared pan. Tilt the pan or use a spatula to spread the mixture into a thin even layer
  • Place in the refrigerator for 30 minutes or until hardened. Once solid break into desired pieces, Store leftovers in an airtight container in the refrigerator.

Notes

The recipe yields about 20 servings 1 serving equals 1/20 of the recipe
1 serving contains less that 1 gram of net carbs

Easy Soft Keto Caramel Peanut Clusters

This recipe is designed to teach everyone how to make quick easy keto caramel peanut clusters
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 40 pieces

Ingredients

  • 1/2 cup keto corn syrup substitute (see my recipe)
  • 1 cup granulated Allulose or granulated sweetener of choice Allulose works best other sweeteners tend to not dissolve properly and result in a grainy sticky or hard caramel
  • 1 cup raw peanuts
  • 1 tsp vanilla extract
  • 1 tsp butter
  • 1 tsp baking soda

Instructions

  • Line a large baking sheet with parchment paper. Lightly grease the parchment paper with butter or oil. Set aside. Preheat oven to 200 degrees
  • In a 2 quart microwave safe bowl or dish, stir together the corn syrup substitute and the Allulose until fully combined
  • Microwave on high for 2 minutes. Stir to make sure nothing is sticking. Microwave on high for another 2 minutes (use oven gloves or a towel to remove dish will be hot)
  • Stir in the peanuts until they are fully coated. Microwave on high for 3 1/2 minutes. While the mixture is in the microwave place the prepared baking sheet into the 200 degree preheated oven. (having a warm baking sheet makes it easier to spread the caramel)
  • Remove mixture from microwave and stir in vanilla extract until combined. Stir in the butter until fully melted and combined.
  • Place back into the microwave and microwave on high for another 1 1/2 minutes. While the mixture is being microwaved remove the baking sheet from the oven
  • After the mixture is done being microwaved remove it from the microwave and immediately stir in the baking soda until the entire mixture is foamy
  • Quickly pour the mixture onto the warm baking sheet. You should see a lot of tiny air pockets in the mixture. Use a spatula and spread the mixture into an even layer. Place in the refrigerator for 30 minutes or until firm
  • Once firm remove from the refrigerator. Gently loosen the parchment paper from the back of the caramel
  • Lightly grease a sharp knife and cut the caramel into strips. Cut each strip into small rectangles, (think the size of a tootsie roll) If the caramel begins to get really sticky and hard to cut place it back in the refrigerator for another 30 minutes to firm back up.
  • Cut some parchment paper into wide strips and wrap around each rectangle. Store in an air tight container in the refrigerator.

Notes

Each piece of caramel contains less than 1 gram of net carbs


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