No Sugar Peanut Brittle Recipes

Steps:

• Line a jelly roll pan with parchment paper.
• Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer.
• Refrigerate until brittle, at least 30 minutes. Separate from parchment and break into pieces.

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:

• Combine sugar and corn syrup in a 3-qt heat-resistant plastic microsafe bowl.
• Microwave on high for 5 minutes.
• Stir in peanuts; microwave on high for 2-3 mins longer, or until peanuts and syrup are lightly browned.
• Add butter, vanilla and baking soda.
• Mix until light and foamy (be careful, syrup is HOT!).
• Pour quickly onto a buttered cookie sheet, and spread to desired thickness.
• When cool, break into pieces.

Steps:

• In a heavy 3-quart saucepan combine sugars, corn syrup, water, and a dash of salt.
• Cook and stir until the sugars dissolve.
• When syrup boils, blend in butter.
• Stir frequently after mixture reaches thread stage and candy thermometer registers 230 degrees.
• Add peanuts when temperature reaches soft-crack stage, 280 degrees.
• Stir constantly until temperature reaches hard-crack stage, 300 degrees.
• Remove from heat.
• Quickly stir in soda and mix well.
• Pour onto buttered 15 1/2 x 10 1/2 x 1" baking pans.
• As candy cools, stretch it by lifting and pulling with two forks from edges to make it thinner.
• Break into pieces and cool.