I wanted to make sure everyone saw this recipe for Peanut Brittle posted by PlayDoh! It is so incredibly awesome - you HAVE to try it!

Peanut Brittle

Too funny, I was coming here to look for this recipe LOL. Bad thing is, I remember her mentioning a special syrup. I found some called Howard's and thought that was it LOL. Wrong name I guess. We'll see what happens. I'm going to try it tomorrow or maybe Friday.

Alli

WAAAAAAAAAAAAA! I guess Howard's isn't up to par with Joseph's LOL. I tried it and it won't solidify . It smells absolutely wonderful though.

Allibaba, Joseph's Syrup is crucial to the recipe. Joseph's is maltitol based. The maltitol is what makes this 'brittle.'

I'm sorry, I can't find the recipe!?!?!?!

Peanut Brittle <--- click here and scroll down

Aloha Kevin,

thanks for the directions. I clicked on the link and scrolled down, but all I found were some notations about the recipe, but not the recipe itself.

I guess I've got computer eye strain. I've been searching different recipes all afternoon.

thank you anyway!!!

CC

LOW CARB PEANUT BRITTLE

1 cup pourable splenda

1/2 a cup Joseph's SF maple syrup

1 cup salted dry roasted peanuts

1 teaspoon butter

1 teaspoon vanilla extract

1 teaspoon baking soda


line a rimmed cookie sheet with reynolds no stick foil

in a large bowl combine splenda and maple syrup

microwave on high for 4 minutes

stir in peanuts and microwave another 4 minutes

add butter and vanilla, stirring well to combine

microwave on high for another 1 1/2 minutes

stir in baking soda and continue stirring until light and foamy

pour onto prepared baking sheet

let cool and break into pieces

Kevin,

Many mahalos, I appreciate the "handholding" here as well as the info on TVP. I honestly didn't know it was made from soy. I look forward to trying out different things with the TVP and this brittle recipe.

:-)

good morning ya'll if you go look at the recipe in the gallery, you can see that jun keater and i had slightly different results with cooking times, so watch it carefully as you nuke it if you decide to make some. i had also tried different nuts, but for some reason it doesn't turn out as well.

i usually buy joseph's syrup from cost plus imports, but in the last couple of weeks, our cost plus has discontinued it. you can order directly from the joseph's site though and fortunately the price is the same, but there is a $20. order minimum. the good news is though there is also an unflavored syrup to play with. has anyone tried it yet? i can't wait!

scott, you are the one that would know, , could the unflavored syrup be used in place of corn syrup, or used as a corn syrup replacement in conjunction with something else? i don't have a good enough understanding of how the different ingredients work together or react to different cooking processes to just freely experiment and figure it out. any help is appreciated

since we are talking about joseph's, a note on the pecan pie. i made two for thanksgiving, but ran 1/4 cup short on joseph's syrup for the second one. i only had log cabin sugar free which doesn't have the right stuff to make the magic. anyway, i heated up 1/4 cup of log cabin syrup and melted in about a teaspoon of poly d plus, and got very different results in the two pies. the first one is alot firmer, the second with the substitution was more jelly like, but still very firm, more like a traditional pecan pie. so if you like your pecan pie in the more traditional goobery fashion, you might want to try it. i'm not sure that the wee bit of poly d plus i got in there made a difference, next time i'm going to try it without and see if it is different yet. i also add alot of extra nuts, a cup and a half extra to be exact, and it doesn't make a whit of difference in how the pie sets up.

Joseph's SF Syrup 7-12 oz bottles for 20.99. (yes, that was seven bottles )

Would a polyd syrup work with this? It made almond toffee for me, I dont know how different this would be.

Hey there MyJourney!!

You posted pics of the toffee but no recipe

Toffee?? Brittle?

Same difference?? 6 of one, 1/2 dozen of the other

Sorry about that. Here is the toffee thread
http://forum.lowcarber.org/showthread.php?t=289074&

Hi PlayDoh - and everyone else reading this..... I'm now the proud owner of 7 bottles of Joseph's syrup (gotta luv Amazon) and I am planning to give the peanut brittle a try. But since I have so much syrup I thought I'd try out the pecan pie. Which recipe did you use for the pecan pie? Would you mind posting the link and/or the recipe?