This recipe is designed to teach everyone how to make quick easy keto caramel peanut clusters
Course Dessert
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Servings 40pieces
Ingredients
1/2cupketo corn syrup substitute (see my recipe)
1cupgranulated Allulose or granulated sweetener of choiceAllulose works best other sweeteners tend to not dissolve properly and result in a grainy sticky or hard caramel
1cupraw peanuts
1tspvanilla extract
1tspbutter
1tspbaking 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