Brittle Candies

1 cup allulose — Rx Sugar
2 tablespoons butter

For Peanut Brittle:
1 cup roasted peanuts
1 teaspoon vanilla extract

For Pistachio Brittle:
1 cup roasted pistachios
1 teaspoon almond extract

Melt the allulose and butter with the extract in a saucepan over low heat. Turn heat to medium-high heat while constantly stirring until it is foaming and turning a golden brown.

Remove from heat, add the nuts, and stir until all nuts are well coated. Then, pour into a parchment-lined baking pan. Flatten to one layer of nuts. Place the pan in the freezer and cool for 15-30 minutes until fully set. Break into small pieces. Store in an airtight container.

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Here is Aunt Lois Strickler Foley’s original Peanut Brittle recipe.

1 cup fresh peanuts
1 cup sugar
1/2 cup light corn syrup (substitute honey)
1 pinch of salt
1 teaspoon. butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Combine peanuts, sugar, corn syrup and salt in 2-quart glass bowl. Microwave on High for 4 minutes, stir. Microwave on High for 3 more minutes. Add butter and vanilla, stir. Microwave on High for 2 minutes longer. Add soda, stir gently until foamy. Pour mixture onto greased cookie sheet. Let cool for 30 minutes to 1 hour. Break into small pieces. Store in airtight container.