Low-Fat, No-Hassle Nut Candy Recipes & Healthy Brittle
Low-Fat Peanut Brittle
Made easily in the microwave, this sweet, low-fat candy is quick to make, and gets eaten even faster!
- 1 cup white sugar
- ½ cup light or dark corn syrup
- 2 cups unsalted, dry-roasted peanuts
- 1 tsp unsalted butter
- 1 tsp vanilla extract
- 1 tsp baking soda
Spray baking sheet pan liberally with non-stick zero-calorie cooking spray. Combine sugar and corn syrup in a microwave-safe bowl or large measuring cup and heat on high for 4 minutes. With a wooden spoon, stir in peanuts and microwave on high an additional 3 minutes. Stir in butter and vanilla and microwave in 45-second intervals until candy thermometer reads 300 degrees Fahrenheit, or until a small amount of mixture, when dropped into cold water, separates into brittle threads. Stir in baking soda and mix until light and foamy. Pour onto baking sheet, spreading outwards with the back of the wooden spoon. As brittle cools, use palms of hands to stretch out into thin sheets. Let cool completely before breaking into pieces and storing.
Low-Fat Almond Marzipan
Serve in squares, or make your marzipan more festive by adding food coloring and molding into whatever shapes you (and your family) please!
- 2 cups white sugar
- 2/3 cup water
- 1/8 tsp cream of tartar
- 4 cups finely ground almonds
- 2 egg whites
- 1/2 cup or less powdered sugar
Prepare by filling a basin or your sink with cold water, and laying out a sheet of wax paper, dusting lightly with powdered sugar. Combine white sugar and water in large saucepan over medium-low heat, stirring constantly until sugar is completely dissolved. Add cream of tartar and cover. Bring to a boil, and simmer 3 minutes. Uncover and continue boiling until candy thermometer reaches 240 degrees Fahrenheit, and remove from heat. Holding the pan in prepared cold water (without letting water overflow into the pan itself) stir mixture until it begins to thicken. Remove from water, place over low heat, and stir in almonds and egg whites, about 3 minutes, until mixture is thick. Displace onto wax paper, turning with a stirring implement until cool enough to work with. Dust hands with powdered sugar and need marzipan until smooth. Press into pan or mold, or shape by hand, and allow to cool completely.
Low-Fat Pecan Crunch
Using oil and apple butter instead of regular butter or margarine ups this recipe's health factor without damaging taste or texture.
- 1/2 cup vegetable oil
- ½ cup apple butter
- 1/2 cup white sugar
- 2 Tbsp corn syrup
- 2 cup toasted pecans
Prepare a 9 x 13 inch baking pan by lining with foil and spraying generously with non-stick cooking spray. Over low heat, stir together oil, apple butter, sugar, and corn syrup until well combined. Bring to 290 degrees Fahrenheit and add toasted pecans, allowing to cool to 260 degrees before displacing into baking dish and spreading with the back of a wooden spoon. Allow to cool completely before cutting and storing.
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