This easy keto and low carb peanut brittle recipe is ridiculously simple and needs 4 ingredients! Loaded with crunchy peanuts, it’s better than anything store-bought! This peanut brittle recipe is a sugar-free version of the popular candy!
You can never go wrong with homemade candy recipes during the holiday season. We’ve been making keto English toffee, almond Roca and this addictive peanut brittle.
What is peanut brittle
Peanut brittle is one of those classic sweets that have been around for years! It’s the classic peanut lovers candy, a combination of sweet toffee mixed with crunchy peanuts. This easy sugar-free and low carb peanut brittle is is sweet, slightly salty and ridiculously easy to make- You need just 3 ingredients!
How to make peanut brittle
The key to making perfect peanut brittle is to ensure your butter and sugar substitute is heated to the right temperature. You will also need a candy thermometer to ensure it is successful. Before any of that though, you’ll first line a loaf pan with parchment paper. Cover the bottom of the pan with peanuts and set aside.
In a small saucepan, add your butter and sugar substitute and heat on medium until the butter is melted and the sugar substitute has dissolved. Reduce the heat to low, and place a candy thermometer into the center of the saucepan. Stir regularly, until it reaches 300 degrees Fahrenheit (or hard candy status). The mixture should resemble a thick toffee.
Remove from the heat and continue stirring the mixture together, to ensure it doesn’t separate. Pour the toffee over the peanuts and let sit for 5 minutes. After 5 minutes, top with extra peanuts and refrigerate until firm.
Tips for the BEST peanut brittle
- You MUST use a candy thermometer, otherwise, there is a huge risk of the butter and sugar burning. I use this candy thermometer, and it is a game-changer!
- Heat the mixture on low heat, once the butter has melted. If you use medium or high heat, the mixture will be prone to burning.
- Avoid freezing the brittle until it is firm. Refrigerating them will take longer, but the toffee will be softer and easier to eat.
- Not a fan of peanuts? No worries! Substitute it for almonds, cashews or even macadamia nuts. This is great to keep it paleo-friendly.
How long does peanut brittle last?
Homemade peanut brittle should generally not be stored at room temperature. At room temperature, the toffee becomes soft and can be difficult to hold shape. Peanut brittle should be stored in the refrigerator at all times, in a sealed container.
Refrigerated peanut brittle will last at least 4 weeks.
Can you freeze peanut brittle?
You can easily freeze peanut brittle to enjoy later. Either store the peanut brittle pre-cutting or in individual pieces.
If you store the peanut brittle in the freezer without breaking into pieces, wrap it completely in parchment paper and place it in a ziplock bag. To enjoy the brittle from the freezer, you need to thaw overnight in the fridge.
If you freeze individual pieces, you need to wrap them in parchment paper too and place them in individual ziplock bags.
Frozen peanut brittle will keep 6 months.
Can I use normal sugar?
If you don’t follow a sugar free or low carb diet (keto!), you can replace the golden monk fruit sweetener with either white sugar or coconut palm sugar.
Can I make this vegan?
I’ve tried this recipe with several types of vegan butter spreads and have had mixed success. The only brand which didn’t separate from the sugar was the flora brand, which is only available in Australia.
More no bake dessert recipes
Keto Low Carb Peanut Brittle
- 1 cup butter
- 1/2 cup golden monk fruit sweetener
- 1 cup raw peanuts halved
- Line a loaf pan or square pan with parchment paper. Place 3/4 cup of the peanuts in an even layer on the bottom and set aside.
- In a saucepan and on low heat, combine the butter and sugar substitute. Once the butter has melted and sugar has dissolved, hold the candy thermometer into the center of the saucepan. Stir the mixture continuously, until the thermometer reaches 300F (hard crack) and remove from the heat. Continue stirring, to ensure the butter/sugar mixture doesn't separate.
- Pour the toffee over the peanut butter and let sit for 5 minutes. After 5 minutes, top remaining 1/4 cup of peanuts over the top. Refrigerate until firm. Once firm, break apart into pieces.
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