Growing up, peanut brittle was a treat we had during Christmastime. When I first learned to make it, I was amazed by how the addition of baking soda made the hot liquid sugar mixture puff up, causing the candy to be light and airy once it cooled. Science in the kitchen.
As an adult when I was following the Specific Carbohydrate Diet, the only sweetener I could have was honey. I experimented trying to create treats using honey in place of sugar. Honey almond brittle is one of the recipes I came up with. This version has almond butter and almonds, which makes it paleo compliant, but you can substitute peanut butter and peanuts if you prefer. I also add a little cayenne pepper in the recipe to give it some kick. You can omit it if you want a more traditional flavor.
1 cup honey
1/4 cup almond butter
2 TBSP butter or ghee or coconut butter
1 cup toasted slivered almonds
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1/4 tsp cayenne, optional
Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. In 1998 I was diagnosed with Crohn’s disease and had surgery to remove part of my intestines. Read More about “About”…
I am sorry yours was dark. Candy making can be touchy. Maybe try a little lower heat. I hope this helps.
I followed the instructions to the T and my brittle came dark not light color like yours. 🙁 trying to cook for my son who has chrons