Thursday, December 16, 2010


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
  1. Line a rimmed baking sheet with parchment paper; lightly oil parchment paper with pure olive oil; set aside.
  2. In a saucepan, stir together cane sugar and water; place over low heat until sugar is dissolved.
  3. 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.
  4. Increase heat to medium and cook, swirling pan occasionally, until mixture registers 320°F on a candy thermometer, and mixture turns amber in color.
  5. 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.

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