September 11, 2015 |

Almond Brittle

It simply wouldn’t be Christmas without this twist on almond brittle. All over the world almond brittle serves as a wonderful holiday snack!

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In this episode of Eating by Heart, host Colombe puts a heart-healthy twist on traditional almond brittle by using coconut oil instead of butter.

Coconut oil is a nutritional powerhouse. It is heart healthy, full of nutrients, has anti-bacterial properties, and can even increase your metabolism. Colombe uses rice syrup to create the perfect smooth but crunchy texture for the brittle. For toppings, Colombe recommends using chopped up raw almonds for that extra crunch. Almonds are another great heart-healthy fat, and they are great for your skin as well.

First, Colombe places the chopped almonds in a small saucepan on the stove to toast them up. Let them toast for about 5-10 minutes.

In a small pot, add the coconut oil and the brown rice syrup. Stir and let it cook for about 10 minutes until the mixture starts to pull away from the sides of the pot. Add the almonds and continue stirring.

Pour the mixture into a container lined with parchment paper. Place the dish in the refrigerator.

Next, add chocolate to a saucepan and melt it on low heat. Dark chocolate is loaded with antioxidants, so the darker the chocolate, the better!

Pull the brittle out of the refrigerator and pour the melted chocolate on top. Spread it evenly over the firmed mixture. Sprinkle sea salt over the top. Let the final mixture chill in the refrigerator. Almond are a great source of healthy fats. fiber, protein, magnesium and vitamin E. Other benefits include lower blood sugar and cholesterol as well as reducing your hunger making this a great snack.

Chop up and serve! Enjoy this healthified version of this sweet classic!

⅓ cup raw almonds (slivered)
3.5 ounces 70% dark chocolate
½ cup brown rice syrup (or agave)
½ cup coconut oil
A few pinches of sea salt

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‚Äôs 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