Bite into peanut brittle, and you know it’s going to be sweet, crispy and undeniably fun to eat. You also know it’s going to come loaded with guilt. (A cup of butter and corn syrup? Hello, calories!) But that crunchy confectionary can be hard to resist, especially this time of year, which is why you need a guilt-free version. This brittle recipe replaces fatty peanuts with whole grain, gluten-free oats. And it uses only a tablespoon of butter, so you can crunch away without any regrets!
Toasted Oat Brittle
Recipe courtesy of Carl Youngmann
Ingredients
½ cup Bob’s Red Mill Gluten-Free Steel Cut Oats
1 cup sugar
1 tsp. salt
½ tsp. baking soda
1 Tbsp. butter
Directions
- In a small, non-stick skillet over medium heat, add butter, oats and salt. Stir for about 6 minutes, until oats are toasted. Remove from heat and set aside.
- In a small, heavy skillet over medium heat, melt sugar for about 6-8 minutes, stirring occasionally. Melt until sugar is liquid and golden, then quickly fold in toasted oats. Add baking soda and stir until fully incorporated.
- Immediately pour mixture onto a non-stick, heatproof surface like a rubber silicone sheet and allow brittle to cool.
- Break into small pieces to serve.