Homeschooling Adventures: Sugar Free Caramel Peanut Clusters

I have been craving Peanut Clusters. You have to have some of your favorite treats during the holidays. Well for me that is.. I just “need” to keep some of my favorite treats handy.

I set out to create my own yummy caramel recipe… but did you know that when you use erythritol in a caramel recipe, it will harden instead of that creamy, gooey yumminess.

That’s what I found out! IT tasted great, but once I let it cool for awhile.. it was hard as a rock! Surprised smile

I would not have know it if I did not try it!

I don’t know if anyone else learned this little tidbit of information, but I which I would have read this post from All Day I dream about food first. It would have saved me some of my precious erythritol!

Don’t tell my that I am the only Trim Healthy Mama out there that hoards all of those precious items that keep us on plan.

Now fess up! You know you do it too… I’m not the only one…

RIGHT?

Now, I need to try these babies out! Don’t they look delish! Smile with tongue out

Yes, my tongue is just hanging out drooling over these bad boys…

but they need some tweaks to be THM!

Here is the recipe with my tweaks.

Salted Peanut Caramel Clusters
1/2 cup granulated erythritol
1/2 tablespoon molasses
1/2 tablespoon water
1/4 cup heavy cream
1/2 tsp vanilla extract
1 cup salted peanuts
Line a baking sheet with parchment paper and set aside.
Combine the erythritol, molasses, and water in a medium saucepan over medium heat. Stir frequently until all of the erythritol has dissolved. Continue cooking until mixture becomes a dark amber color. It will take about 6-10 minutes. You don't have to time it, just stay close to the stove! Just don't over cook it.. (don't ask.. I am speaking from experience.)

Remove from heat, and add the heavy cream and vanilla. Mixture will bubble vigorously. Stir until smooth.
Return to heat and boil 1 minute more. Stir in peanuts and let cool for 3 minutes. Drop on wax paper or parchment paper. I put mine in the freezer to speed up the cooling process, but you don't have to.

Now for the chocolate coating!

Melt 4 ozs. of unsweetened chocolate, 2 tablespoons of coconut oil, powdered erythirtol or stevia (to taste), 1/2 teaspoon of vanilla, and a dash of heavy cream.

Dip them or drizzle them.... then I put them back in the freezer to harden... these are so yummy!