May 28, 2015
1In a small bowl combine peanuts, cinnamon, and cayenne. Set aside.
2Brush the inside of a medium sized heavy saucepan with vegetable oil.
3Add 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.
4Stop stirring and then cover and cook it for 3 minutes.
5Uncover and then reduce the heat to medium and cook for a while.
6Stir in the peanuts until evenly mixed, but do it quickly (Before it gets too cold)
7Pour 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.
8Let 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