Eating by Heart

Almond Brittle

Eating by Heart

Colombe Jacobsen guides you through a variety of heart healthy dishes including salads, tacos and chicken recipes. Bask in the lighter side of eating well. (30 Episodes)
Recipe
Almond Brittle Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Calories: 246
Difficulty: Intermediate

Nutrition Information

Recipe Serves 8
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
246
12.3% Complete
12%
Fat
20g
30.7692307692% Complete
31%
Cholesterol
1mg
0.333333333333% Complete
0%
Sodium
61mg
2.65217391304% Complete
3%
Carbohydrates
19g
14.7286821705% Complete
15%
Fiber
1g
4.0% Complete
4%
Sugar
16g
32.0% Complete
32%
Protein
1g
1.96078431373% Complete
2%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sodium
Vegan
Gluten Free
Vegetarian
Ingredients
  • ⅓ cup raw almonds (slivered)
  • ½ cup brown rice syrup (or agave)
  • A few pinches of sea salt
  • 3.5 ounces 70% dark chocolate
  • ½ cup coconut oil
Method
Note: Any time you are cooking with sugar or syrup to produce a candy, you have to be mindful of time and temperature, and you have to stir constantly. Our host Colombe is using an electric stove, so the heat builds at a slower rate than with a gas stove. Even when it looks like it’s breaking up and not forming, maintain a consistent temperature and continue stirring. Start by toasting the almond slivers over medium high heat on the stove top for 5 minutes or until you start to smell them. In a heavy bottomed pot, melt the coconut oil. Then add the brown rice syrup and bring to a simmer or medium high heat stirring with a wooden spoon frequently. Cook for 15-20 minutes or until the mixture starts to pull away from the sides of the pot. Watch over it carefully as it will start to burn quickly. Add the almonds and stir until combined. Spread the mixture over a parchment lined sheet pan so that it is no more than 1/8 inch thick. Place in the refrigerator and allow to set. Meanwhile, melt the chocolate over low heat. Once the brittle has set, pour the chocolate over the brittle and spread in a thin layer on top, sprinkle with sea salt and cool in the refrigerator. Once set, break into smaller pieces and enjoy! Serves 8