Not just for holidays, brittle can be used to top ice cream, added as a fun treat to trail mix, or given away as a nice homemade treat for special occasions.
1 teaspoon pure olive oil for baking sheet, or coconut oil, or palm oil
3/4 cup cane sugar, or light brown sugar, or dark brown sugar, or evaporated cane juice, or Maple sugar, or Palm crystals
2 tablespoons water
1/2 cup sliced blanched almonds, or crushed raw nut(s) of choice, or raw seed(s) of choice
- Line a rimmed baking sheet with parchment paper; lightly oil parchment paper with pure olive oil; set aside.
- In a saucepan, stir together cane sugar and water; place over low heat until sugar is dissolved.
- Place lid on saucepan; bring to a boil; cook, with cover on, until water condenses on underside of lid and begins to run down inside of saucepan, about 10 minutes.
- Increase heat to medium and cook, swirling pan occasionally, until mixture registers 320°F on a candy thermometer, and mixture turns amber in color.
- Remove saucepan from heat; quickly stir in nut or seed of choice; pour mixture onto prepared baking sheet; spread mixture thin using the back of a metal spoon; set aside to cool completely; break brittle into pieces by tapping baking sheet on a hard surface.
Store in airtight container up to 1 month.
To use Brown Rice Syrup (Lundberg®): omit cane sugar and water; add 1 cup brown rice syrup to saucepan at beginning of step 1; proceed with recipe as stated.
Crush brittle and swirl into softened vanilla ice cream; serve immediately.