DIABETIC FRIENDLY - PEANUT BRITTLE
This recipe is made with peanuts, but you can use any nuts, so long as you don’t leave them in chunks larger than peanut size.
Taken from the book-
The Good Goodies
Stan and Floss Dworkin
Sorry no nutritional information available :(
***I can't eat it though...I'm allergic to HONEY! *** :( I don't think It would work with Agave...at least from what I've read...
check out: chagave.com
How to Make DIABETIC FRIENDLY - PEANUT BRITTLE
- Lightly grease two baking pans, ( 7 ½ X 3 ½)
Spread the shelled nuts over the bottoms of the two pans.
- In a medium sauce pan, cook the honey over a very low heat until it tests at “hard ball” stage on your candy thermometer
- As soon as the honey tests “hard ball” pour it over the two pans. -
Do not wait for the foam to settle, bubbles help to make the candy lighter.
You’ll have to move the pot as you pour, or the honey won’t flow into all the corners.
Scrape out the honey that sticks to the sides into the pans.
- Allow candy to cool very well, then turn it out of the pans as follows:
Put a large piece of waxed paper on a strong and solid flat surface.
(Such as a cabinet top, or your floor.)
Pick up the pan, turn it over, and holding by the bottom, rap the topside of the pan down on the cabinet top or floor, very flat and very sharply. *You’ll probably need a few raps to get it out.