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This sugar free peanut brittle recipe is sugar free, lactose free, and corn free!

I have noticed that almost every recipe uses corn syrup, but I’m allergic to corn so…I invented a different recipe!


This Sugar Free Peanut Brittle Recipe Is A ‘Snap’ To Make

May 29, 2015


In a small bowl combine peanuts, cinnamon, and cayenne. Set aside.

Brush the inside of a medium sized heavy saucepan with vegetable oil.

Add the Agave Nectar, Erythritol, and water to the saucepan and turn on to high heat. Stir it every once in a while until it comes to a boil.

Stop stirring and then cover and cook it for 3 minutes.

Uncover and then reduce the heat to medium and cook for a while.

Stir in the peanuts until evenly mixed, but do it quickly (Before it gets too cold)

Pour your evenly mixed mixture onto a sheet pan lined with buttered parchment paper. Using a buttered spatula, spread it thin and try to make sure the peanuts are evenly spaced.

Let it cool and it should be good for serving. Try to remember that we are using Agave Nectar and Erythritol to sweeten it, so it will be a bit greasy.


1/2 a cup of Agave Nectar

2 and 1/2 Cups of Erythritol

1 and 1/2 cups of lightly salted, roasted peanuts

1/2 teaspoon of cinnamon

1/2 teaspoon of cayenne pepper

1 cup of water

Vegetable oil for coating saucepan

Softened butter for the spatula