Hey everybody, I was drinking and craving sweets last night, so I threw together some peanut brittle. Hadn't tried it before like this, but it turned out as close to perfect as I'm willing to hope for, for a first time keto recipe 😂
Recipe:
.5c isomalt
.25c allulose
.25c inulin
.5c peanuts
.5t b.soda
1T butter
1T flakey salt
heat until desired depth, 300 – 320° F sweet spot
(isomalt doesn't caramelize, but it doesn't form stable crystals like this; allulose caramelizes, but I haven't had luck getting it to hard crack stage)
Add peanuts and stir briefly to toast before next, if desired. Also, salted work fine here
Remove from heat; Add baking soda and butter; mix until combined and bubbles subside
pour onto prepared parchment or silpat
Sprinkle with flakey salt
(Since I was drunk and forgot it was on the cook top, I grabbed the first I had, which was black salt 😅)
For next time, I'll be adding some sucralose or powdered monkfruit at the end stage. While the texture is perfect, it's missing sweetness. I might add some melted keto chocolate for this current batch, if I don't eat it first.
by Khristafer
2 Comments
Dammit to hell, isomalt *does* reach hard crack. Sorry, I’m in Texas and my hands are cold because I don’t want to turn up my thermostat 😅
I’ve found that most keto and sugar free hard candies are made with isomalt, which has a low GI and shouldn’t spike blood glucose. I’ve never had any tummy troubles with it, but as always, YMMV.
I wouldn’t generally put anything in my food that I don’t understand what they are….