Salted Peanut Caramel Clusters

By aerin8

http://alldayidreamaboutfood.com/2011/01/salted-peanut-caramel-clusters-low-carb-and-gluten-free.html#tUCkhX6t3JbY75m7.01

Ingredients

• 1/2 cup granulated erythritol
• 1 tbsp agave nectar
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract
• 3/4 cup salted peanuts
• 1/2 oz high % cacao chocolate, melted (optional)

Details

Servings 16
Preparation time 20mins
Cooking time 15mins
Adapted from alldayidreamaboutfood.com

Preparation

Step 1

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.