This post contains sponsored products.
What’s better than peanut and caramel together? It’s one of those winning combinations we see over and over again. In this peanut brittle, you get the absolute most out of the two by complementing the crunchy peanuts with some even crunchier caramel. It’s super quick to make and oh, so, yummy.
150 grams or 5.3 oz. of Tagatesse
220 grams or 7.8 oz. of FiberSirup
2.5 dl or 1 cup of whipping cream
180 grams or 6.3 oz. of salted peanuts
40 grams or 1.4 oz. of dark sugar-free chocolate
2 tablespoons of whipping cream
Line a silicone cake tin or other mould with baking paper. Sprinkle half of the peanuts to cover the bottom. Place within reach of the stove.
Place the Tagatesse, FiberSirup and whipping cream in a non-stick saucepan. Turn the heat up to medium and be sure to stir the mixture continuously while you bring it to a boil.
In order for the caramel to turn into brittle, it needs to reach the hardball stage, which is at 125° Celsius/260° Fahrenheit. You can either track this with a candy thermometer, or by using the water test. In this, you drop a bit of the brittle into a glass of ice cold water and make sure that you can shape it into a hard ball.
Pour the brittle over the peanuts, and immediately sprinkle the second half of peanuts over the top. Be sure to push these in a little so that they stick into the brittle. Set aside to cool.
Melt the dark chocolate over a water bath (that’s the chocolate in a bowl and the bowl in a saucepan or frying pan of simmering water). Add in the whipping cream and stir to a thick chocolate ganache.
Drizzle or pipe thin lines of chocolate across the peanut brittle and place in the fridge to cool completely. Now, use a hammer or other hard tool to break the peanut brittle apart and bite into this incredibly crunchy sugar-free treat 🙂
PS! Since this peanut brittle is filled to the brim with Tagatesse and FiberSirup, eating too much of it may have a laxative effect.