Peanut Brittle – Fructose Free

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 I have a little obsession with caramel going on at the moment.  Although really, it’s been a bit of a longstanding one, not just a recent affliction.  Fructose free peanut brittle is just the latest caramel incarnation to buying levitra online safe find it’s way into my kitchen — via heaps of sticky experimentation.  It’s a good one though.  

 Dangerously good.  

 

Ah well.  There’s something to be said for living dangerously, isn’t there?  

 

Caramel is awfully fun to play with.  And it’s quite forgiving too, always managing to be rather deliciously edible no matter what you do to it. https://www.viagrasansordonnancefr.com/  Although https://www.acheterviagrafr24.com/acheter-viagra-en-ligne/ some caution is in order when sampling it in it’s more crunchy forms.  (There is a caramelization stage that’s refered to as ‘hard crack’ on the candy thermometer, and once you go beyond that, you want to be sure that the term refers only to the caramel, not your teeth.)  

 

This particular caramel goes really frothy before it hardens, and

all those little bubbles trapped inside make it (comparatively) much easier bite without concern for your teeth. But it’s deliciousness makes it rather hard to stop at one piece (…wherein is the above mentioned danger.)

 

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Peanut Brittle - Fructose Free
Crunchy, nutty, caramel-y and delicious.
Print
Ingredients
  1. 1 cup dextrose
  2. 1/2 cup (170 gr) glucose syrup
  3. 1/4 tsp salt
  4. 1/4 cup water
  5. 1 1/2 cups peanuts (other nuts will work fine too)
  6. 2 Tbsp butter
  7. 1 tsp bicarb/baking soda
Directions
  1. 1. In a 2 litre saucepan, combine dextrose, glucose syrup, salt, and water.
  2. 2. Measure the butter and bicarb soda, but don't add them yet. Have them ready to add quickly at the end (you need to work pretty fast at that point). Line a large tray with baking/parchment paper, ready to pour the mixture on once it's finished cooking.
  3. 3. Once the dextrose is dissolved, add the peanuts.
  4. 4. Using a candy thermometer, heat the mixture to 150C (300F) stirring often (so the peanuts don't burn).
  5. 5. Remove from heat, and quickly add the butter and bicarb soda. The mixture will froth up. After it's been mixed well, pour out onto the prepared tray, and spread into a thin, even layer.
  6. 6. Once the peanut brittle is cool, flip it over, and break it into pieces (the fun part) -- I just hit mine a few times with my meat mallet. And then devour (the funnest part of all).
  7. 7. Store it in a airtight container, with baking paper between the layers, or it will get all sticky.
Notes
  1. DO NOT taste the caramel when it is hot! Irresisible as it is, hot caramel can burn your tongue to a cinder (feels like it, anyway). Don't ask how I know this...
Red Hill Recipes http://www.redhillrecipes.com/
 

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