In a large pot, fill ⅔ with water and ½ teaspoon salt and bring to boil. Put butternut squash in boiling water and lower heat to low/medium and lightly boil for about 10 minutes, …
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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.
Mix sugar, corn syrup, maple syrup, water, and salt together in a pot over medium heat until sugar is dissolved, 5 to 10 minutes. Fold pecans into sugar mixture. Place a candy thermometer in pecan mixture and turn heat up to medium-high. Gently stir mixture until it reaches 300 degrees F (150 degrees C), about 10 minutes.
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. Note that undercooking the caramel will leave your brittle grainy. Pour the caramel over the peanuts and leave to cool completely around 30-50 minutes.
As a result, we can get a decent sugar free or low carb peanut brittle. Erythritol (granular) is a good alternative to use in this recipe. Swerve is a popular brand of Erythritol and you can easily find Swerve online as well. Here are some similar recipes that you may also like. Sugar Free Lemon Drop Cookies.