Making Low Carb Salted Caramel Almond Brittle came about about because of a date night at the movies.
Many years ago my husband was a theater manager and one of the perks was as much popcorn and soda as you wanted. As you can imagine it was part of the theater experience to have treats long after he'd given up his theater job and was employed writing full time.
On this low carb WOE I found myself stepping quickly past the candy counter at the theater. This saved us money but we both missed our treat.
Wandering around Pinterest I hit upon the idea of making brittle. I found quite a number of recipes and suggestions online.
My first attempt was a disaster. The recipe I tried to follow wasn't, well...shall we say, precise. I ended up with a hot mess. A burned hot mess. 🙁
The second time I allowed the mixture to boil for just 2-3 minutes and then poured it into the prepared pan. I also added a lot more vanilla and a couple of sprinkles of coarse sea salt.
The picture above is how it should look while it cools. When cool it won't be as hard as it's carby cousin. But it won't be soft either.
While it was setting up, I was so impatient to taste it that I burnt my tongue on the wooden spoon.
(Don't you do that!) The whole house smelled like caramel. It made me think of Christmas.
As the candy cooled and set up, it lightened up in color and it looked perfect to me. I broke it up and divided up into 8 generous servings as evenly as possible.
(Next time I will pour the mixture into a parchment-lined pie pan to help with dividing up the candy.)
Hmmm... maybe in the future I will try this with cashews or the more traditional peanuts too.
The crunch factor of this candy is fantastic. And yes if you are wondering...I took a small bag with us to the movies and my husband was delighted. 🙂 Enjoy! -- Laura
Get it here | Make it at home
Low Carb Salted Caramel Almond Brittle
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.
Nutrition Information Serving size: ⅛th recipe Calories: 205 Fat: 20.4 Saturated fat: 8. Trans fat: 0 Carbohydrates: 3.8 Sugar: .8 Fiber: 2.2 Protein: 3.9
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