I’ve been meaning for a while to play around more with erythritol to see if I could get it to make a proper caramel sauce. I had seen a recipe on another blog for low carb magic cookie bars that included caramel sauce made with erythritol, and it certainly looked the part, but I was skeptical. I’ve done quite a bit of experimenting with this stuff, my favourite sugar substitute, and I’ve also done some research on it. Turns out that erythritol, unlike sugar, is non-hygroscopic, meaning that it does not attract moisture. This is why it doesn’t dissolve as easily as sugar and why it has a tendency to re-crystallize out of a water-based solution.
But I thought, or hoped against hope, that maybe this fellow low-carber had discovered some magical formula that would produce gooey, sticky erythritol caramel sauce. Being the frugal girl that I am, I didn’t want to waste the stuff if it didn’t work out, so I came up with a back-up plan. If it looked like my caramel was going to harden up, I’d throw in a bunch of nuts and turn it into a brittle. Or maybe cover it with chocolate and call it toffee. Either way, I was going to come up with something edible. And hopefully delicious.
The Results: Well, I was right about erythritol caramel sauce. It was gooey and sticky when it was warm, but it began to harden immediately as it cooled. I could tell it was going to do so since it hardened quickly on the spoon I was stirring with. So I fell back on Plan B. As I was scrounging for nuts in my cupboard, I came upon a bag of salted peanuts and I knew it would be a good combination. I tossed them in and then scooped spoonfuls onto parchment paper and let them harden into clusters.
Oh my word, these are heavenly! I can’t even say I am disappointed by the lack of a true caramel sauce, since these were an amazing sweet/salty treat. I just barely managed to keep myself from devouring the whole lot in one go. It didn’t make that many so I didn’t share with my kids, but my husband helped himself to a few before I chased him off. I did drizzle some with chocolate, but I rather think they were better without it. These are a must-make low carb candy, no question.
Salted Peanut Caramel Clusters
½ cup granulated erythritol
1 tablespoon agave nectar
¼ cup heavy cream
½ teaspoon vanilla extract
¾ cup salted peanuts
½ oz high % cacao chocolate, melted (optional)
Line a baking sheet with parchment paper and set aside.
Combine the erythritol and agave nectar in a medium saucepan over medium heat. Stir frequently until all of the erythritol has dissolved. Continue cooking until mixture becomes a dark amber colour, 6-10 minutes. Do not overcook.
Remove from heat, and add 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.
Scoop tablespoons of peanuts onto prepared baking sheet. If there is any caramel sauce at the bottom of the pan, drizzle over clusters. Let cool completely on baking sheet (lest you burn your tongue, like I did!).
Drizzle with melted chocolate, if desired. I melted my chocolate gently in a ramekin in the microwave.
Makes 16 clusters. Each cluster has a total of 8.2g of carbs but only 2.2g if you subtract for erythritol.
Lauren at KeepItSweet says
These look fantastic! I'd eat them if I was or wasn't trying to eat low carb.
rosanna says
You are amazing carolyn, I love all of your recipes!!!!!
I'll also try to make this, with tagatese, I think it will work similar… I'll tell you.
As for soy flour I still haven't found any recipe or tried anything. We must find out something…
Steph says
These looks super yummy! I wish I could get as ingredient creative as you!!
Lacey @ dishfolio.com says
Looks so yummy! They're always welcome over at dishfolio.com!
Food Frenzy says
All the simple foods I love in one handy little bite…Excellent!!!
We invite you to share this post on Food Frenzy.
Cake Duchess says
Low-carb and so delicious! These look wonderful Carolyn. Thank you for sharing this recipe:)
briarrose says
It might not have had quite the texture you wanted, but they look so yummy. Wonderful cluster.
Kristen says
Plan B certainly was a winner. Those look delicious!
claire says
these look unreal! my mouth is watering!
Ang says
Don't you love when you have a ding,ding,ding moment. That's a good cook/baker right there. Beautiful work and they look scrumptious!
ravienomnoms says
Perfection!
Pretend Chef says
These clusters look so yummy! I would have zero self control when eating them. At Christmas time when the trays are set out anything with nuts in it can be guaranteed to be gone, by me, by the end of the week. Good thinking for having a plan B. Salted peanuts and caramel are always a good combo!
Rich says
Yeah, I'd say heavenly is a pretty good adjective to describe what those look like, too; Not bad for a backup plan!
Stephanie says
What a cute little package! I love how these turned out, even if they weren't your initial plan. Oftentimes, those work out to be better, though, right? 😉
Suchi says
the clusters look awesome! loved the peanut caramel combo
Claudie says
Those clusters do indeed look really tasty! Glad your plan B worked out so well 🙂
Sara @ Saucy Dipper says
These do look heavenly. Nice work. Thanks for the tips on erythritol too. While in theory it sounds good, I think I'd also be skeptical.
Island Vittles says
That recipe looks like a keeper…don't you love it when mistakes turn good? Theresa
The Cilantropist says
Carolyn I love your sense of experimentation with foods to try to get them just the way you want them; even if it doesnt work out exactly right, it still ends up being great! 🙂
sweetpeaskitchen.com says
These look great! I have never tried cooking with erythritol before…I will have to give it a try!