Can powdered be substituted for liqued???

[ztachick]

Hello- i was wondering if 1 cup powdered maltitol could be substituted for 1cup of surup(its just liquid maltiol) and would it cook the same-thanks so much! this is what its for:
got this from a low carb forum that sends me newsletters- hope this is the right count and taste good- it sure looks good.
Sugar-free, Low Carb
Butter Pecan Brittle ---
1 stick of butter (1/2 cup)
1 cup powdered maltitol
1 1/2 cups coarsely chopped pecans

Makes 24 Servings
Melt the butter in a large, nonstick fry pan. Add the Maltitol and heat on medium, stirring until it is blended and golden. The mixture will separate and then blend together again. Give it time for the color to darken, but don't over cook. Remove pan from heat and sprinkle nuts on the top. The photo below shows the color of Brittle in the pan at the moment it is ready.
Allow to cool. Cover and let set up. When the brittle is cooled, break it into pieces. Or if you are in a hurry, (as I always am) hasten the cooling by setting the pan in a larger pan of ice.
Total carbs = 12
About 1/2 carb per serving
Variations:
Add 1/4 cup unsweetened coconut. If you use walnuts instead of pecans you can deduct all the carbs. 1 cup of peanuts makes it peanut brittle.


_________________

[Elleth Faewen]

I'm moving this to the cooking forum so they can answer your question.

[Fluffynomore]

I didn't know there was a Sweet N'Low brown sugar. I have the Sugar Twin brown sugar. Is that the same?

[scott123]

Ztachick, the maltitol syrup will work. In fact, it might even work better, as maltitol syrup is the ingredient of choice for most of the commercial toffees/brittles you find (that and isomalt). It might take a little longer to cook the moisture away, but I'm sure it will reach the same color/soft ball stage as the granular.