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Diabetic friendly Peanut Brittle

Posted By: Joe Ames
Date: Monday, February 26, 2007 at 4:33 p.m.

PEANUT BRITTLE

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.

1 cup honey
1 cup shelled peanuts (skins on)

In a medium sauce pan, cook the honey over a very low heat until it tests at “hard ball” stage on your candy thermometer.

Lightly grease two baking pans, ( 7 ½ X 3 ½)

Spread the shelled nuts over the bottoms of the two pans.

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.

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 stove 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 stove top or floor, very flat and very sharply. You’ll probably need a few raps to get it out.

Yield: About 50 square inches of brittle.

Taken from the book-

The Good Goodies
By
Stan and Floss Dworkin

ISBN 0-87857-087-X Hard cover
ISBN 0-87857-107-8 Paperback

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Messages In This Thread

Diabetic friendly Peanut Brittle
Joe Ames -- Monday, February 26, 2007 at 4:33 p.m.
Re: Diabetic friendly Peanut Brittle
Sonda -- Tuesday, February 27, 2007 at 12:54 p.m.
Re: Diabetic friendly Candied Popcorn
Joe Ames -- Tuesday, February 27, 2007 at 4:48 p.m.
Re: Diabetic friendly Candied Popcorn
Sonda -- Thursday, March 1, 2007 at 3:41 p.m.

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