Keto Almond Brittle Recipes

CANDIED ALMONDS, SWEET & SUGAR FREE

Steps:

• Place the almonds, sweeteners, and cinnamon in your slow cooker and set to low.
• In a small bowl, whisk the egg white and salt until foamy. Add to the nuts and mix well.
• Place some paper towel over your slow cooker before putting on the lid.
• Cook for 2 ½ hours, stirring every 30 minutes.
• Add the water, stir well, then cook for another hour. Stirring halfway through.
• Pour the almonds onto a cookie sheet lined with parchment paper to cool and dry out.
• Once cooled, stored in an airtight container on the counter for up to 2 weeks.

KETO NUT AND SEED BRITTLE

Steps:

• Line a large (18 by 13-inch) rimmed baking sheet with a silicone mat or parchment paper. Grease the mat or parchment and the head of a silicone spatula with 1 tablespoon of the butter. Set aside.
• Combine the remaining 7 tablespoons butter, sweetener, and vanilla in a medium, heavy-bottomed, stainless steel saucepan. Heat over medium heat, stirring constantly, until the sweetener is fully dissolved, 6 to 8 minutes. Continue cooking, stirring constantly, just until the mixture reaches a deep brown/amber color then quickly remove the pan from the heat to avoid burning, 7 to 8 minutes.
• Use the buttered spatula to quickly mix in the nuts and seeds, then pour the mixture onto the prepared baking pan. Smooth out the nuts so they are evenly distributed, making sure the brittle mixture is touching all the nuts and seeds. Refrigerate to set, 1 hour.
• Break the brittle into pieces and serve.

KETO NUT BRITTLE

Steps:

• Line a baking sheet with parchment paper and set aside.
• In a medium saucepan, add the Swerve or Erythritol and water.
• Mix with a spoon or fork to moisten all of the sweetener.
• Put the saucepan on your stove over medium-high heat until the sweetener melts. Do NOT stir.
• Continue to cook, constantly swirling the saucepan (again, don?t stir - this is disrupt the magic process that creates the caramel!) to make sure the mixture doesn?t burn.
• Keep cooking and swirling until the caramel is golden brown, about 8 - 10 minutes.
• Remove the pan from the heat and add the vanilla. It will bubble up at first - don?t worry about this, just swirl until the vanilla is incorporated.
• Quickly add your nuts and use a wooden spoon to coat them with the caramel.
• Spread it out on the prepared baking sheet - trying to get the nuts all in a single layer.
• Allow to cool completely before breaking into pieces
• Store the nut brittle in an airtight container.

KETO SALTED CARAMEL ALMOND BRITTLE

Steps:

• Line a 9" x 9" cake pan or 9" pie pan with baking parchment.
• Pour swerve, butter, vanilla and ¼ tsp. salt into a small 8" non-stick skillet.
• Heat over medium heat till all ingredients are dissolved.
• Add the almonds to the candy mixture.
• Stirring constantly, bring mixture to a boil.
• Allow to boil 2-3 minutes till it becomes a light golden brown. Remove from heat.
• Carefully pour it into prepared pan. (It is very hot!)
• With back of spoon, spread almonds evenly through hot candy.
• Sprinkle with coarse sea salt, if using.
• Allow to set 1 hour or until completely cooled. ( you can finish cooling it in the refrigerator, if you wish.)
• Break into pieces and divide into a 8 servings.
• Will stay crisp and keep well in a tightly sealed container for 2 weeks.