Corn syrup substitute?

[BunnyD]

Is there such a thing as an Atkin's friendly substitute for corn syrup? I was hoping to make peanut brittle as gifts for some fellow low carbers. I figured I'd try Splenda instead of the sugar, but it calls for corn syrup as well. Not sure if that's for taste or texture.. any ideas?

[not2late]

Re: Corn syrup substitute?

The Splenda won't work. Sugar is able to crystalize which gives it that soft or brittle texture in candies. Splenda doesn't have that property.

There are sugar alcohols that have that ability. I don't have experience cooking with the sugar alcohols so I really can't give you much advice on that.

There is a way to make low carb spiced nuts. Basically you need raw nuts, an egg white and flavorings of your choice (chili powder, curry powder, garlic powder, cinnamon-splenda mixture, etc.). Beat the egg white lightly just to loosen it up a bit. Then pour over the nuts and stir. Add the flavorings and toss. Then spread onto a baking sheet and "dry" the nuts out in a low oven (about 250 degrees F) for a few hours to prevent the spices from burning on the nuts. You'll need to shake or stir the nuts from time to time.

[scott123]

Re: Corn syrup substitute?

If you/your friends can tolerate it, maltitol syrup will make a flawless brittle, as will isomalt. The other sugar alcohols are a question mark. I did hear of someone making polydextrose peanut brittle, but that was quite a while back and I've heard of nothing since.

[Naja]

Re: Corn syrup substitute?

Diabetisweet performs like real sugar in terms of caramelizing. You can certainly do a classic creme brulee with it. My guess is that it would be adaptable to making peanut brittle as well.