WebThis is a quick low carb and keto peanut brittle recipe that you can make in about 10 minutes. 1 food coloring, green and red. 2 cups spanish raw peanuts. It will become light …
Preview
See Also: Share RecipesShow details
In a skillet, melt 1 tablespoon of butter; add Jalapeños and cook over low heat until peppers are soft. In a heavy saucepan, bring the sugar, corn syrup, water and salt to a rolling boil. Add raw peanuts and chopped Jalapeño.
This Low Carb Peanut Brittle recipe makes 4 serves. 1 serving contains 2g net carbs. Line a cookie sheet with parchment paper and evenly spread out the peanuts. Place the butter, swerve, and vanilla essence in a small saucepan over medium-high heat. Cook the mixture to caramel stage, it should be a deep brown color.
Fresh jalapeno is the one we needed to make jalapeno peanut brittle recipe. However, you may use the frozen, oven-roasted jalapeno. Do not use the pickled jalapeno, as it will alter the taste of the sugar. If you want to make a soothing brittle, remove the white membrane and the seeds. Roasted peanuts.
In a glass measuring cup place jalapeno and water and microwave for 5 minutes. Let stand for 15 minutes. Drain and reserve liquid and discard jalapenos. In a large non-stick saucepan mix sugar, jalapeno liquid and syrup, making sure to mix well. Stir over medium heat until candy thermometer reaches 240 degrees and add peanuts.