Recipe for Sugar-Free Peanut Brittle

We love a crunchy, nostalgic candy, and we don’t think cutting sugar should mean giving it up. This recipe for sugar-free peanut brittle delivers the same satisfying snap and toasted-peanut flavor you expect, without table sugar. In the sections below we explain why sugar-free brittle is worth trying, which sweeteners work best, the exact ingredient list, the equipment and safety steps you need, a clear step-by-step method, troubleshooting tips, and storage and gift ideas. Read on and you’ll be making foolproof brittle in one go.

Why Choose Sugar-Free Peanut Brittle?

Health Benefits and Dietary Considerations

We choose sugar-free peanut brittle for several reasons: reducing net carbs, avoiding large blood-sugar spikes, or simply accommodating a keto, diabetic-friendly, or low-sugar lifestyle. Traditional brittle is high in sucrose (table sugar) and can be problematic for people managing glucose or cutting calories. By swapping to alternative sweeteners, we can keep the crunchy texture while cutting added sugar.

That said, “sugar-free” doesn’t automatically mean calorie-free or appropriate for every diet. Nuts are calorie-dense, and some sugar alcohols (like maltitol) can affect digestion. Always match ingredients to your specific dietary needs and consult nutrition facts if you’re tracking macros closely.

Sweetener Options and Flavor Tradeoffs

Choosing the right sweetener is the core decision here. We recommend allulose or a blend of allulose and erythritol for the best texture and flavor. Reasons:

• Allulose: Browns and caramelizes more like sugar, giving authentic color and flavor. It contributes to a true hard-crack texture and has about 0.2–0.4 calories per gram. It’s our top pick.
• Erythritol: Has bulk and a clean sweetness, but it can recrystallize and produce a cooling aftertaste if used alone. Mixing it with allulose reduces that problem.
• Monk fruit or stevia: Very sweet in small amounts: great for lowering total sweetener but don’t provide bulk or browning. Use as a combo for taste if needed.

We avoid maltitol (digestive upset for some) and pure powdered sugar substitutes that don’t behave like sugar when heated. Expect small flavor tradeoffs: some sugar alternatives can be slightly less caramel-like, so toasting the peanuts and toasting the sweetener blend slightly longer (mindful of burn risk) helps deepen flavor.

Ingredients and Smart Substitutions

Full Ingredient List With Exact Measurements

• 1 cup dry-roasted peanuts, unsalted (we prefer skin-on for flavor)
• 1 cup allulose
• 1/3 cup erythritol (powdered or finely granulated)
• 2 tablespoons unsalted butter (or ghee for slightly nuttier notes)
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar or lemon juice (helps prevent crystallization)
• 1/2 teaspoon fine sea salt (adjust if using salted peanuts)
• Optional: 1/4 teaspoon ground cinnamon or 1/8 teaspoon cayenne for a subtle kick

This batch yields about 8–10 servings and produces a glossy, hard-crack brittle.

Low-Carb and Allergy-Friendly Substitutions

• Low-carb: Stick with allulose + erythritol. Replace butter with coconut oil to reduce dairy (texture shifts slightly but still crisp).
• Nut-free: Use roasted sunflower seeds or pepitas instead of peanuts. Flavor will be different but the technique is the same.
• Keto-friendly: Allulose is best: erythritol is OK. Avoid liquid sweeteners that contain maltodextrin.
• Diabetic-friendly: Allulose shows minimal glycemic impact, but check with your healthcare provider.

Note: If you reduce or omit erythritol, be careful, brittle may be less stable and more prone to stickiness or a slightly softer bite.

Equipment and Safety Tips

Essential Tools and Pan Preparation

• Heavy-bottomed 2–3 quart saucepan (even heat distribution is crucial)
• Candy thermometer (digital instant-read or clip-on)
• Baking sheet lined with parchment paper or a silicone mat
• Spatula or wooden spoon (heat-resistant)
• Small bowl of ice water (for quick cooling of any drips)

We recommend lining the pan with a silicone mat or parchment and buttering it lightly to ensure easy removal. Measure all ingredients and have them within reach: once sugar substitutes start to heat, things move fast.

Candy Thermometer Use and Hot-Sugar Safety

Safety cannot be overstated. Candy mixtures reach well over 250°F and will cause severe burns. We always:

• Use oven mitts and long sleeves when spooning hot syrup.
• Keep kids and pets out of the kitchen during the hot stage.
• Never touch or taste the mixture while hot.
• Keep a bowl of ice water nearby for splashes.

For sugar-free brittle, target the hard-crack stage: 300–310°F (149–154°C). Because sweeteners behave slightly differently than sucrose, watch color and aroma closely plus to temperature. Once 300°F is reached, remove immediately to avoid overbrowning.

Step-by-Step Sugar-Free Peanut Brittle Recipe

Prep: Toasting Peanuts and Lining the Pan

1. Preheat oven to 350°F. Spread 1 cup of dry-roasted peanuts on a baking sheet and toast for 6–8 minutes until fragrant, watch carefully: they can burn fast. Alternatively, toast in a dry skillet for 3–5 minutes.
2. Line a baking sheet with parchment or a silicone mat. Lightly butter or spray the surface.

Cook: Making the Sugar-Free Syrup to Hard-Crack Stage

1. In a heavy-bottomed saucepan, combine 1 cup allulose, 1/3 cup erythritol, and 2 tablespoons water. Stir gently to combine, avoid splashing.
2. Set over medium heat and bring the mixture to a simmer. Insert the candy thermometer. Resist stirring once it starts boiling: we swirl the pan gently if needed.
3. As the syrup heats, monitor color. With allulose present, it will begin to take on a pale amber color near 290–300°F. When the thermometer reads 300–310°F (hard-crack stage), remove the pan from heat immediately.
4. Off heat, quickly stir in 2 tablespoons butter, 1 teaspoon vanilla, 1 teaspoon apple cider vinegar, and 1/2 teaspoon salt. The butter will foam, that’s normal.

Finish: Adding Peanuts, Spreading, and Cooling

1. Immediately fold in the toasted peanuts until evenly coated.
2. Quickly pour the mixture onto your prepared sheet and use an offset spatula or the back of a spoon to spread it into an even layer about 1/8–1/4 inch thick.
3. Let cool undisturbed at room temperature until fully hard, 20–40 minutes depending on thickness.
4. Once set, break into pieces with your hands or a knife. Store as directed below.

Troubleshooting Common Issues

Why Brittle Is Sticky, Grainy, or Too Soft

• Sticky: Often undercooked or cooled in humid conditions. If temperature didn’t reach hard-crack (300–310°F), the mixture won’t set. Reheat gently with an extra tablespoon of allulose and bring back to hard-crack.
• Grainy: Usually due to recrystallization, commonly from erythritol or agitation while cooling. Using a bit more allulose or adding the small acid (vinegar) helps reduce graininess. Also avoid stirring once syrup begins to boil.
• Too soft: May be caused by too much fat (too much butter) or insufficient cooking. Return to heat and raise to correct temp, then pour again.

How to Fix Crystallization or Overcooking Problems

• Crystallization: If brittle becomes grainy after cooling, we crumble it, add a small amount of water and allulose in a saucepan, and gently re-melt to 300°F, then re-spread. This can restore smoothness.
• Overcooking/burnt flavor: If the syrup smells scorched or tastes bitter, it’s best to discard and start fresh. Burnt allulose yields unpleasant flavors that are hard to mask.

Storage, Serving, and Gift Ideas

Best Ways to Store and Freeze Sugar-Free Brittle

Store brittle in an airtight container at room temperature with parchment layers between pieces. Avoid humid places, moisture makes brittle sticky. Properly stored, it keeps well for 2–3 weeks.

Freezing: For longer storage, freeze in a sealed, freezer-safe container for up to 3 months. Thaw at room temperature inside the container to prevent condensation forming on the candy.

Serving Suggestions and Packaging for Gifts

• Serving: Break into small shards and serve on a cheese board for contrast: pair brittle with aged cheddar or a sharp blue. It also makes a crunchy garnish for sugar-free ice cream or unsweetened whipped cream.
• Gifts: We wrap pieces in parchment and place them in small tins or clear bags secured with ribbon. Add a label that notes “allulose + erythritol sweetened” so recipients know it’s sugar-free.

Small personalization tip: tuck a handwritten note about the sweetener choices and storage instructions, recipients appreciate the heads-up.

Conclusion

We’ve found that sugar-free peanut brittle, when made with the right sweetener blend and careful temperature control, delivers the crunch and flavor we love without table sugar. Allulose (with a touch of erythritol) is our go-to for authentic browning and stability, while small acids and correct technique prevent common problems. Try the recipe once, and tweak the nut choice, spice additions, or sweetness level to make it yours. With attention to safety and storage, this brittle is perfect for holiday gifts, party treats, or a low-sugar pick-me-up.