Erin Palinski

0 Melt 1 cup of butter in a medium saucepan over low/medium heat. It should be hot enough to melt the butter but not too hot or the butter will burn (or turn into brown butter.)
1 Add ¾ cup of allulose and stir until the allulose and the melted butter are thoroughly mixed.
2 If you can see a thin layer of butter on the surface of the butter/sweetener mixture continue to stir on low heat. The butter and sweetener will come together so continue to stir until thoroughly combined.
3 When the butter and sweetener are completely combined, increase the heat to medium-low, just high enough to bring the caramel mixture to a low boil. When the surface starts to bubble, set the timer for 4 minutes and stop stirring.
4 When the 4-minute timer goes off, add ½ teaspoon of vanilla to the mixture.
5 Set the timer for 1 additional minute and stir the vanilla into the caramel mixture.
6 When the 1-minute timer goes off, add the 1/4 teaspoon of baking soda and mix. This will cause the caramel to change colors and foam up a bit. This is the chemical reaction that you want. The bubbling effect of the baking soda will aerate the caramel and make it lighter and smoother and therefore easier to coat the peanuts.
7 Take the caramel mixture off the heat.
8 In a medium bowl, mix together the peanuts with the caramel mixture.
9 Pour the mixture out onto a cookie sheet covered with parchment paper.
10 Allow the keto peanut brittle to cool completely (at room temperature or in the refrigerator).
11 Once cooled, break into pieces and serve.
12 Store the remaining peanut brittle in the refrigerator for up to 2 weeks.