Diabetic Friendly Peanut Brittle Recipes
DIABETIC FRIENDLY - PEANUT BRITTLE
PEANUT BRITTLE - DIABETIC FRIENDLY This recipe is made with peanuts, but you can use any nuts, so long as you don't leave them in chunks larger than peanut size. Taken from the book- The Good Goodies By Stan and Floss Dworkin Sorry no nutritional information available :( ***I can't eat it though...I'm allergic to HONEY!...
Provided by penny jordan
Categories Candies
Number Of Ingredients 3
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.
NO SUGAR PEANUT BRITTLE
This brittle is fantastic. You can't tell it's not made with sugar. I substitute nuts, cashews, pecans and peanuts. Very simple to make best with a candy thermo.
Provided by The Real Cake Baker
Categories Candy
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 314.9, Fat 32, SaturatedFat 15.8, Cholesterol 61, Sodium 206, Carbohydrate 5.1, Fiber 1.6, Sugar 2.9, Protein 5
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