Diabetic Friendly Peanut Brittle Recipes

Steps:

• Grease a large cookie sheet. Set aside.
• 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 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Steps:

• 1. Lightly grease two baking pans, ( 7 ½ X 3 ½) Spread the shelled nuts over the bottoms of the two pans.
• 2. In a medium sauce pan, cook the honey over a very low heat until it tests at "hard ball" stage on your candy thermometer
• 3. As soon as the honey tests "hard ball" pour it over the two pans. - Do not wait for the foam to settle, bubbles help to make the candy lighter. You'll have to move the pot as you pour, or the honey won't flow into all the corners. Scrape out the honey that sticks to the sides into the pans.
• 4. Allow candy to cool very well, then turn it out of the pans as follows: Put a large piece of waxed paper on a strong and solid flat surface. (Such as a cabinet top, or your floor.) Pick up the pan, turn it over, and holding by the bottom, rap the topside of the pan down on the cabinet top or floor, very flat and very sharply. *You'll probably need a few raps to get it out.

Steps:

• In a heavy sauce pan combine xylitol butter and honey. Bring to boil and stir constantly until mixture turns tan in color (hard crack stage (295 degrees). Add nuts of choice and stir. Pour mixture in a greased pan or cookie sheet and spread to desire thickness.

Steps:

• Line a baking tray with baking parchment. Melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised - it should be a dark amber colour. Don't stir, as this causes the sugar to crystallise - instead, tilt the pan slowly so the sugar melts evenly.
• Add the peanuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. Will keep for several weeks in an airtight container.