These sugar-free keto toffee peanuts are a delicious keto snack and so easy to make. They take only five simple ingredients and 25 minutes of your time. Sweet and salty goodness!
Looking for a quick last minute holiday recipe? Perhaps you want to give a friend an edible keto gift. Or maybe you want something to nibble on as you whip up a batch of keto Christmas cookies.
Look no further than easy keto toffee peanuts. They are a wonderful addition to your holiday lineup. They also make great game day snacks.
I do warn you, they are a bit addictive. Make sure you have someone to share with!
Butter Toffee Peanuts
This recipe was inspired by a reader request. I get a lot of recipe requests, and I rarely have time to fulfill them. I also often already have the very recipe the reader is looking for!
But this one caught my eye because it sounded so tasty. Butter. Toffee. Peanuts. What’s not to love?
It also sounded simple to make. And I think we can all use more quick and easy keto recipes.
Testing different sweeteners
When I researched toffee peanuts, most of the recipes I came across were virtually identical. They took peanuts, sugar, corn syrup, and some cinnamon.
I tried these keto toffee peanuts two ways. In one variation, I used some liquid allulose in place of the corn syrup. My gut instinct told me that it wouldn’t harden properly and I was spot on. They were delicious but sticky and not at all like toffee.
For the second go, I simply used Swerve Brown along with the melted butter and spices. This time, the toffee coating hardened perfectly.
To understand more about how different sweeteners affect your recipes, please read The Ultimate Guide to Keto Sweeteners.
How to make keto toffee peanuts
- Preheat the oven and line a pan with parchment paper. Don’t bake the peanuts on a bare pan! Parchment keeps them from sticking and makes for much easier cleanup.
- Use roasted and salted peanuts. They will be much more flavorful if you use salted peanuts, but I don’t recommend dry roasted. They often have additives like sugar and maltodextrin.
- Mix the peanuts, butter, sweetener, and spices. Simply toss them in a bowl together until well combined. Don’t worry to much if the sweetener is a bit clumpy, as it smoothes out during baking.
- Bake until bubbly.
- Let cool on the pan. They will be soft and sticky coming out of the oven but will harden up as they cool.
That’s all it takes to make keto toffee peanuts. So easy!
Frequently Asked Questions
This recipe would work well with any nut. If you are using raw, unsalted nuts, I recommend adding a bit of salt (¼ to ½ teaspoon) along with the butter and sweetener.
Please refer to the section about sweeteners. Nothing but a good erythritol sweetener will work here (Swerve, Lakanto, plain erythritol, etc.). Any amount of allulose or BochaSweet will make the coating sticky rather than hard like toffee. It’s still delicious that way but not the same.
Store them in a covered container on the counter for up to 2 weeks. You can also refrigerate them for up to a month.
More easy keto snack ideas
- Keto Granola Bars
- Buffalo Spiced Cocktail Nuts
- Sugar-Free Dried Cranberries
- Keto Pretzel Bites
- Keto Cheese Straws
Keto Toffee Peanuts
Ingredients
- 2 cups salted peanuts
- 2 tablespoon butter melted
- ¼ cup Swerve Brown
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 300F and line a baking sheet with parchment paper.
- In a large bowl, toss the peanuts with the melted butter. Sprinkle with the sweetener, cinnamon, and nutmeg, and toss to coat well.
- Spread the peanuts out in a single layer on the baking sheet. Bake 20 minutes, until bubbly and golden brown.
- Remove and let cool completely on the pan before breaking up any clumps with your fingers.
Mary L Mongar says
These toffee peanuts are delicious. They are super easy and will be a regular snack in our house from now on
David says
mine still kinda stayed wet. did I need to cook longer? any difference for salted butter?
Carolyn says
What sweetener did you use?
Tiffany says
Love your recipes but these were still wet and started to overcook the sugar at 27 minutes. Trying to understand how this could possibly come out right. The sugar and the butter never came together. I used exactly the ingredients in the recipe and followed the instructions to specification. Also, definitely not very sweet. I will probably repurpose them.
Carolyn says
As you can see from the other commenters, these typically turn out great. From your description, I am guessing you used a sweetener with allulose in it? If so, they will never harden properly… Please tell me what sweetener you used.
Stacy says
These came out perfect! Great snack!
Lori says
I made these and they were not sweet enough. We ended up throwing them away because the family didn’t like them!
Carolyn says
What a shame that you wasted perfectly good food. You easily could have done something else with them, like folded them into melted chocolate for peanut clusters. Or even simply tossed them with more sweetener and baked them again! There is NEVER a reason to throw food away like that.
Cheryl p says
I have made these ad nauseam over the last couple of months. lately my husband’s been complaining they’re not sugary enough he wants them more like cracker jack peanuts, so I started drizzling in a half a teaspoon of molasses and it was perfect! of course all your recipes are perfect so thank you
Carolyn says
They taste delicious! I used pecans, but they. Stayed sticky. They never dried . Yes I used swerve brown sugar.. I did double the recipe using 4 cups pecans and doubled all ingredients. So I can’t really use as a nibble cause they’re so sticky. But they taste amazing.
Carolyn says
Did you by chance use the new Swerve that contains allulose? Or anything at all with a little allulose or xylitol in it? Because erythritol sweeteners should never stay sticky like that.
C6 says
Happy Holidays Carolyn! Your my go to keto recipe Guru! Thank you!!!
Any problems with the nuts getting Crystalized using an Erythritol based sweetener? Especially being refrigerated?
Carolyn says
It’s meant to be a crisp coating so recrystallization doesn’t matter! You want it to be crunchy.
Rae Ann Woodrow says
I made this recipe as is, subbing pecans for the peanuts. The final result was amazing. Each nut was perfectly coated and set up nicely after they cooled. I got excited and repeated the recipe, thinking mixed nuts with this amazing glaze would be out of this world! However, the glaze didn’t stick. 🙁 I used a combo of hazelnuts, macadamia nuts, cashews, and almonds, even pulled the nuts out a couple times to stir to re-coat, but no luck. I’m thinking it’s because the nuts are smooth; the glaze needs ridges to stick to. I have no idea how you got this to work with peanuts. However, I love all your recipes, Carolyn, and appreciate all the work you go to in order to share your wisdom! Thank you for being my “test kitchen!”