lil carb Peanut Brittle

Watch me make this seemingly sinful treat!

Per Serving- makes 20:

73 Calories

1.4g Protein

3/4g Net Carbs

It's heeeerrrreeee! Low carb Peanut Brittle for everyone to enjoy! I tested this recipe a few times and I am happy to say it is perfect and you will love it :)  Jason even loves this brittle and he is NOT anywhere near a sweets person. But you don't need me to tell you how amazing peanut brittle is. It's perfect for this time of the year too. Everyone is indulging but you can still follow a low carb lifestyle with a few go-to's to ease the urge to snack on high sugar, high starch food and desserts. It's not worth it. You will be happier and feel better if you can find healthier, low-carb-ier choices. That's why I am here!  Happy Holidays!!

lil carb Peanut Brittle- breaks into 20 pieces
1 stick unsalted butter
3 Tbsp + 1 tsp Truvia
1 tsp vanilla extract
1 cup peanuts- Unsalted, Dry Roasted is what I used
Coarse salt for sprinkling, about 1/4 tsp

Place a piece of parchment paper in an 8X8 inch baking pan. Spray with cooking spray and set aside.
Over medium low heat in a SMALL saucepan** melt the stick of butter slowly. (Do not raise the heat) This can take 5-8 minutes.
Once the butter has melted add in the Truvia and raise the heat to medium.
Whisk in the Truvia.
Allow mixture to come to a bubble. It will begin bubbling up around the edges and then move towards the center. Once the entire mixture is bubbling turn the heat down to medium low.
Whisk for 8 minutes without stopping.
Around 5 minutes you will notice the mixture will smoke, that is normal.
The color will turn darker around the 6 minute mark.
Once the 8 minutes are up turn off your heat.
Pour in the vanilla (it will bubble a little) whisk in vanilla for 15 seconds until the bubbles stop.
Then pour in the peanuts and mix using a spatula.
Pour the entire mixture into your prepared baking pan. Use a spatula to get the mixture into an even layer. It's OK if its not perfect.
Let this sit on the counter until it comes to room temperature. About 30-45 minutes.
Then refrigerate for at least 4 hours or over night.
Then break into pieces and store in a tuberware in the fridge.
ENJOY!



**Saucepan I use is 1.5 quart size and 6 inches around. If you use a different size I cant guarantee the cooking time.