It simply wouldn’t be Christmas without this twist on almond brittle. All over the world almond brittle serves as a wonderful holiday snack!
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
InstructionsNote: 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
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I have an interesting twist on brittle.
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I'm using coconut oil instead of butter
and it tastes delicious and
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it's healthier for you.
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I'm Colone and you're watching Eating By
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Coconut oil is a really heart healthy oil.
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It's higher in nutrients than butter, and
it also increases your metabolism.
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It's got antibacterial properties.
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It helps regulate good cholesterol.
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I mean, there's so many beneficial aspects
to coconut oil.
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Then I'm using rice syrup.
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What I like about the rice syrup is that
it makes a really nice
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texture for the brittle.
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And then, I'm adding almonds for a little
extra texture, but
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also it's a really heart-healthy nut, and
it's great for
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your skin, it's anti-inflammatory, there's
so many benefits to almonds.
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And these are just simple, raw, almonds
that are slivered.
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So you don't wanna get pre-roasted, with
added sodium, those are no good,
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you wanna stick with the raw ones.
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I'm gonna show you the easiest way to
toast the almonds on the stove top, so
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you don't have to turn on your oven at
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[SOUND] In they go.
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I'm just gonna toast them oh, for about
five or ten minutes.
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You can tell they're toasting when you
start to smell them.
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Now I'm gonna start with my base, and
first, I'll add my coconut oil.
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I'm gonna add in my brown rice syrup.
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[SOUND] And now I just wanna stir this and
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let it cook until it starts to pull away
from the sides of the pan.
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[SOUND] Now I like using nuts like almonds
or walnuts or pistachios for this.
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You can do a nice mix.
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You can even add in some dried fruits.
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So you'll cook this for about ten minutes,
until the mixture starts to
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come away from the pan and you need to get
it to a certain temperature so
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that it will solidify once it's chilled.
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So now we're going to add the almonds and
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And that's all come together.
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So now I'll put my brittle in one thin
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Now I've got my wonderful toffee layer
with the almonds in it.
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I'm gonna refrigerate this to let it set
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while that's happening I'm gonna melt my
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Now we're ready for the chocolate layer.
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Toss it in the pan and melt the chocolate
on low heat.
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Chocolate is wonderful because it's loaded
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The darker the chocolate, the better.
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I recommend swapping out any milk
chocolate with dark chocolate because you
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get the health benefits.
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This recipe is all about healthy
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Here comes the melted chocolate,
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I just have to grab the other part out of
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And now it's hard.
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And ready for the chocolate layer.
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And so this adds a really nice dimension
to the toffee layer on the bottom,
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chocolate layer on the top.
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And then we have one finishing touch.
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We're going to add just a few little
pinches of sea salts.
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I love chocolate toffee and salt together.
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It's a winning combination.
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And now we'll let this chill in our
refrigerator for a few more minutes.
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So the almond brittle's been chilling and
it's all ready to cut.
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So I'm just gonna cut it into bite-sized
pieces, using a little elbow grease.
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This makes a really nice gift around the
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can package it in pretty little tins.
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This doesn't look very graceful but it
works better I think.
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All right now the best part, getting to
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Delicious, I love the sweet chocolate and
brown rice with the savory salt.
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It's a perfect combination.
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It's a heathy indulgence.
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Thanks for watching Eating By Heart.
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I'm Colone hope to see you again soon.
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