Sugar-Free Chia Peanut Brittle, Chia Konkada

Luckily for this recipe ingredients measurements are the same wether you use erythrytol, monk sweetener or real table sugar. The caramel texture of real sugar is a bit sticky when done while the erythritol is runny. But do not worry as the erythritol gets harder once caramel cooled down. The trick  when i was making the recipe is that once i lay my peanut brittle on a  plastic board to cool off, I will flip it every 5 minutes because i did not want the caramel to run down completely. I lay another  I want even distribution on the caramel sauce before the peanut brittle gets hard! I added salt to my recipe because I only buy unsalted roasted peanuts. The lime juice is optional but i just love adding is. Lime zest should have been even better, but I didnt though of it then! The addition of the chia seeds wasn’t planned but it sure add some nice texture to this brittle. I tend to personnaly overload my caramel with peanuts because even if I am using sugar free sweetener, I prefer using moderate amount of sweetener. Do not worry, it will bind together once cooled down. I just like having  a little bit of that sweet taste, not too much. Feel free to adjust the recipe to your taste.

This recipe is so easy, all you need is:

• Roasted unsalted peanut
• Erythritol or swerve sweetener, or monk fruit sweetener.
• Lime juice (optional)
• Salt (optional)
• Water