Sugar-Free Peanut Brittle
This easy sugar-free peanut brittle is a crunchy, golden delight made with allulose and erythritol instead of refined sugar. Perfect for low-carb diets and diabetic-friendly snacking, it's a nostalgic treat with a modern, guilt-free twist.
Ingredients
- - 4 tablespoons butter
- - ¾ cup allulose
- - 2 tablespoons erythritol-based sweetener
- - 1 cup unsalted dry roasted peanuts
- - ⅛ teaspoon baking soda
- - 1 teaspoon pure vanilla
- - ⅛ teaspoon sea salt
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a small, heavy-bottomed saucepan, melt the butter over medium-low heat.
- Stir in the allulose and erythritol-based sweetener. Over medium to medium-low heat, bring the mixture to 310°F, stirring frequently.
- Once it reaches 310°F, immediately remove from heat to avoid burning.
- Stir in the peanuts, baking soda, vanilla, and sea salt. The mixture will foam.
- Pour the mixture onto the prepared baking sheet and spread it quickly into a thin layer.
- Let it cool completely. Then transfer it to the freezer for 15–30 minutes until fully hardened.
- Break into pieces and serve. Store in a sealed container or freezer bag in the freezer for up to 3 months.
Notes
- Use a candy thermometer for accuracy—310°F is the magic number for perfect brittle.
- Toast the peanuts beforehand for extra flavor depth.
- You can customize with cinnamon, cayenne, or drizzle with sugar-free dark chocolate for variation.