CLM Hen House Exchange of ideas for women's ministry planning relating to the work of the local church. Visit Creative Ladies Ministry at https://www.creativeladiesministry.com    FAQ   Search   Memberlist   Usergroups   Register   Profile   Log in to check your private messages   Log in  9/15/06 Please Note: No New Memberships are being taken at this time. Please check back again at a later date. For those that have signed up before September 16 and still haven't received a personal email from Julia, please be patient. Your membership will be reviewed soon. Thank you! Peanut Brittle using Splenda          CLM Hen House Forum Index -> Food and Recipes View previous topic :: View next topic   Author Message MertVnWV Joined: 21 Mar 2026 Posts: 201 Location: Southern WV Posted: Thu Mar 23, 2026 8:01 pm    Post subject: Peanut Brittle using Splenda I made candy for the widows in our church for valentine's day and since there are three of the ladies that are diabetics I tried this recipe for the first time. It works but you really have to work quick when the mixture thickens. I used dry roasted peanuts in mine. Also I only cooked mine to 275 degrees then took it off the heat and added the soda and peanuts then poured it out on buttered Release foil. It tasted really good but it IS a little tricky. Just watch it and stir constantly. Also when I poured it onto the buttered Release foil I had to work it out thinner with my hands as it hardens quick. Peanut Brittle Take the guess-work out of candy making. Use a candy thermometer. Makes: 24 servings Preparation Time: 20 minutes Cook Time: 35 minutes 1 cup SPLENDA® Sugar Blend for Baking 1 cup light corn syrup 1/4 cup butter 1/2 cup water 2 1/2 cups unsalted peanuts 1 1/2 teaspoons baking soda, sifted BUTTER a jellyroll pan or a slab of marble. Set aside. COMBINE SPLENDA® Sugar Blend for Baking, corn syrup, butter, and water in a heavy 2 quart saucepan. Cook over medium-high heat, stirring constantly until SPLENDA® Sugar Blend for Baking dissolves and mixture begins to boil. Reduce temperature to medium-low; cook, stirring occasionally, until candy thermometer reaches 275° F. (about 20 minutes). Add peanuts and continue cooking until candy thermometer reaches 295° F. (about 10 minutes). Remove from heat and quickly sprinkle baking soda over mixture, stirring until blended. Pour into prepared pan or marble slab, spreading thinly. Cool and break into bite-size pieces. Store in an air-tight container. Nutrition Information per serving Serving Size 1/24 recipe Calories 170 Calories from Fat 80 Total Fat 9g Saturated Fat 2g Cholesterol 5mg Sodium 110mg Total Carbohydrates 22g Dietary Fiber 1g Sugars 20g Protein 4g Exchanges per serving: 1 1/2 Starch, 1 Fat This recipe, when compared to a traditional recipe, has a 16% reduction in calories, a 28% reduction in carbohydrates and a 31% reduction in sugars! Back to top Display posts from previous: All Posts1 Day7 Days2 Weeks1 Month3 Months6 Months1 Year Oldest FirstNewest First         CLM Hen House Forum Index -> Food and Recipes All times are GMT - 8 Hours Page 1 of 1   Jump to: Select a forum Welcome To The Hen House----------------Henhouse Posting GuidelinesAdministration AnnoucementsIntroduction Area Women's Ministry Planning----------------Banquet and Meeting PlanningSecret Sister MinistriesFavors and Small Gift Ideas General Discussion----------------General DiscussionFood and RecipesPrayer and Praise Ministry Wives----------------Ministry Wives Discussion  You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum Powered by phpBB © 2001, 2005 phpBB Group