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Melt the sweetener and the butter in a saucepan over a low heat.
Let the mixture cook over medium-high heat until it is bubbling, foaming and turning a golden brown. Stir regularly so it does not burn.
Take off the heat, add in the peanuts and stir. Then, pour onto a cookie sheet lined with parchment paper and spread out in a single layer into a 7 x inch square.
Place the sheet in the freezer and cool 15-30 minutes until fully set.