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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (49g) Recipe makes 8 servings The following items or measurements are not included below: xylitol sugar substitute |
||
| Calories 313 | ||
| Calories from Fat 288 | (91%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.0g | 49% | |
| Saturated Fat 15.8g | 79% | |
| Monounsaturated Fat 10.4g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 61mg | 20% | |
| Sodium 166mg | 6% | |
| Potassium 135mg | 3% | |
| Total Carbohydrate 4.8g | 1% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 1.4g | ||
| Protein 5.0g | 9% | |
Ingredients
- 1 cup xylitol sugar substitute
- 1 cup butter
- 1 tablespoon corn syrup
- 1 cup peanuts
Directions
1
In a heavy sauce pan combine xylitol butter and corn syrup. Bring to boil and stir constantly until mixture turns tan in color (hard crack stage (295 degrees). Add nuts of choice and stir. Pour mixture in a greased pan or cookie sheet and spread to desire thickness.
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Featured Reviews for This Recipe
From: Tuvokrocks
On May 26, 2009
I had no corn syrup or agave nectar so I used barley Malt syrup. Had no candy thermometer either, so it may have not been hot enough. Turned out very yummy but not very brittle. I will try again as I very much like xylitol.
From: Sommer Rain
On Apr 7, 2009
Sorry, but if you're adding corn syrup, you're adding sugar. Worse, corn syrup is addictive and makes you fat. Corn shouldn't be consumed by people who care about their health! Use agave nectar instead.
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