Burnt peanuts without sugar? Oh but of course!

I had this urge for boston baked beans. No, not the kind in a can, the kind in a bag in the candy section at the store. I thought hmmm. How how how????

So I looked up recipes for them. And found a number of them. Very simple really. Cook some peanuts in sugar water. Except I don't do sugar. I Swerve. And Swerve I did.

And they were crunchy and crispy and sweet and incredible. I know because my husband, who for those who aren't aware, is as physically fit as you can be. An athlete, he can eat anything. He says these are amazing. You will too. 


So here goes. Use 1/2 cup Swerve per cup of raw spanish peanuts and 2 to 3 tablespoons water and a pinch of salt. Mix the Swerve, water and salt till blended (no heat), then, add the peanuts and heat the mixture till simmering stirring constantly. Keep cooking until the liquid is mostly evaporated, and then spread mixture out on a parchment lined tray. Bake for about 15 minutes in a 300 degree oven, remove and let cool for an hour or so. Don't cheat and taste them any sooner, they'll be soft. Wait. I mean it. Wait for it. The coating will become crispy like brittle and you will love love love it. Candy peanuts. And Carbs? Not a one. 

Comments

Post a Comment

Popular posts from this blog

The evolving Brownie.

Image
Update! So, here's a tweak for those who enjoy a thicker fudgier brownier. As if that is possible. So borrowing from Alton Brown's technique on baking, here you go. Double the recipe, and lower the temp to 300. Same pan. However, use parchment paper to form a sling, meaning line the bottom and come up on the sides so the parchment hangs over about 2 inches. This will allow you to transfer the whole uncut brownie to finish the cooling outside the pan. Next change, beat the eggs with a paddle attachment on medium for 3 minutes first, then add all the dry ingredients. Then add the melted butter and vanilla. Finally, bake for 15 minutes, remove from the oven, set for 15 minutes, put them back in for another 30 minutes. Once removed from the oven, go ahead and let them rest for 30 minutes. Then using the parchment transfer to the cooling rack for 10 minutes. Now cut into 16 brownies. Eat one. Just one. Dare you. Original Post So let's keep this simple. Everyday it seems
Read more

Funny thing about Funny Bones

Image
My favorite snack cake growing up was a Funny Bone. Wrapped in silver foil, like a Ring Ding, but shaped like a Yodel, and filled with this awesome peanut butter cream. Truth? It wasn't real cream, or real peanut butter, and who knows what kind of crap was used to make the most horribly delicious food ever. A few years ago I had an awful craving, actually... more like 10 years ago. I haven't eaten sugar in close to nine years. But back to my story. I went online, and to my utter delight, Gristedes in New York would ship me as many boxes of my childhood obsession as I wanted. I ordered like 7 boxes. I wanted my husband to try them. I wanted my girls to experience the sugary rush of awesomeness. Back then, I had no idea it was so deadly. And now I do. But it doesn't mean I gave up my love of Chocolate and Peanut butter cakes rolled in chocolate. Carolyn, over at AlldayIdreamaboutfood.com, had this great layer cake with peanut butter frosting and ganache. She also had a
Read more