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
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
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.
00:00:00.000 --> 00:00:02.420
00:00:02.420 --> 00:00:04.840
I have an interesting twist on brittle.
00:00:04.840 --> 00:00:08.380
I'm using coconut oil instead of butter
and it tastes delicious and
00:00:08.380 --> 00:00:09.860
it's healthier for you.
00:00:09.860 --> 00:00:11.762
I'm Colone and you're watching Eating By
00:00:11.762 --> 00:00:14.765
00:00:14.765 --> 00:00:17.170
Coconut oil is a really heart healthy oil.
00:00:17.170 --> 00:00:21.370
It's higher in nutrients than butter, and
it also increases your metabolism.
00:00:21.370 --> 00:00:23.320
It's got antibacterial properties.
00:00:23.320 --> 00:00:25.150
It helps regulate good cholesterol.
00:00:25.150 --> 00:00:28.680
I mean, there's so many beneficial aspects
to coconut oil.
00:00:28.680 --> 00:00:30.250
Then I'm using rice syrup.
00:00:30.250 --> 00:00:33.060
What I like about the rice syrup is that
it makes a really nice
00:00:33.060 --> 00:00:34.530
texture for the brittle.
00:00:34.530 --> 00:00:37.660
And then, I'm adding almonds for a little
extra texture, but
00:00:37.660 --> 00:00:40.920
also it's a really heart-healthy nut, and
it's great for
00:00:40.920 --> 00:00:45.420
your skin, it's anti-inflammatory, there's
so many benefits to almonds.
00:00:45.420 --> 00:00:49.550
And these are just simple, raw, almonds
that are slivered.
00:00:49.550 --> 00:00:53.394
So you don't wanna get pre-roasted, with
added sodium, those are no good,
00:00:53.394 --> 00:00:55.097
you wanna stick with the raw ones.
00:00:55.097 --> 00:00:59.175
I'm gonna show you the easiest way to
toast the almonds on the stove top, so
00:00:59.175 --> 00:01:01.522
you don't have to turn on your oven at
00:01:01.522 --> 00:01:04.899
[SOUND] In they go.
00:01:04.899 --> 00:01:07.330
I'm just gonna toast them oh, for about
five or ten minutes.
00:01:07.330 --> 00:01:10.330
You can tell they're toasting when you
start to smell them.
00:01:10.330 --> 00:01:15.430
Now I'm gonna start with my base, and
first, I'll add my coconut oil.
00:01:15.430 --> 00:01:19.112
I'm gonna add in my brown rice syrup.
00:01:19.112 --> 00:01:21.546
[SOUND] And now I just wanna stir this and
00:01:21.546 --> 00:01:25.669
let it cook until it starts to pull away
from the sides of the pan.
00:01:25.669 --> 00:01:29.924
[SOUND] Now I like using nuts like almonds
or walnuts or pistachios for this.
00:01:29.924 --> 00:01:31.410
You can do a nice mix.
00:01:31.410 --> 00:01:34.320
You can even add in some dried fruits.
00:01:34.320 --> 00:01:39.170
So you'll cook this for about ten minutes,
until the mixture starts to
00:01:39.170 --> 00:01:43.235
come away from the pan and you need to get
it to a certain temperature so
00:01:43.235 --> 00:01:45.450
that it will solidify once it's chilled.
00:01:45.450 --> 00:01:48.240
So now we're going to add the almonds and
00:01:48.240 --> 00:01:50.180
And that's all come together.
00:01:50.180 --> 00:01:52.988
So now I'll put my brittle in one thin
00:01:52.988 --> 00:01:56.910
00:01:56.910 --> 00:02:00.400
Now I've got my wonderful toffee layer
with the almonds in it.
00:02:00.400 --> 00:02:02.620
I'm gonna refrigerate this to let it set
00:02:02.620 --> 00:02:04.400
while that's happening I'm gonna melt my
00:02:05.450 --> 00:02:07.520
Now we're ready for the chocolate layer.
00:02:07.520 --> 00:02:11.600
Toss it in the pan and melt the chocolate
on low heat.
00:02:11.600 --> 00:02:16.470
Chocolate is wonderful because it's loaded
00:02:16.470 --> 00:02:18.190
The darker the chocolate, the better.
00:02:18.190 --> 00:02:21.670
I recommend swapping out any milk
chocolate with dark chocolate because you
00:02:21.670 --> 00:02:22.910
get the health benefits.
00:02:22.910 --> 00:02:25.830
This recipe is all about healthy
00:02:25.830 --> 00:02:27.900
Here comes the melted chocolate,
00:02:27.900 --> 00:02:31.080
I just have to grab the other part out of
00:02:31.080 --> 00:02:34.190
And now it's hard.
00:02:34.190 --> 00:02:36.990
And ready for the chocolate layer.
00:02:36.990 --> 00:02:41.950
And so this adds a really nice dimension
to the toffee layer on the bottom,
00:02:41.950 --> 00:02:42.960
chocolate layer on the top.
00:02:42.960 --> 00:02:45.340
And then we have one finishing touch.
00:02:45.340 --> 00:02:48.960
We're going to add just a few little
pinches of sea salts.
00:02:48.960 --> 00:02:52.410
I love chocolate toffee and salt together.
00:02:52.410 --> 00:02:54.120
It's a winning combination.
00:02:54.120 --> 00:02:57.560
And now we'll let this chill in our
refrigerator for a few more minutes.
00:02:57.560 --> 00:03:01.670
So the almond brittle's been chilling and
it's all ready to cut.
00:03:01.670 --> 00:03:09.860
So I'm just gonna cut it into bite-sized
pieces, using a little elbow grease.
00:03:11.080 --> 00:03:14.800
This makes a really nice gift around the
00:03:14.800 --> 00:03:17.520
can package it in pretty little tins.
00:03:17.520 --> 00:03:20.409
This doesn't look very graceful but it
works better I think.
00:03:20.409 --> 00:03:28.500
All right now the best part, getting to
00:03:28.500 --> 00:03:33.000
Delicious, I love the sweet chocolate and
brown rice with the savory salt.
00:03:33.000 --> 00:03:34.890
It's a perfect combination.
00:03:34.890 --> 00:03:36.370
It's a heathy indulgence.
00:03:36.370 --> 00:03:37.635
Thanks for watching Eating By Heart.
00:03:37.635 --> 00:03:39.803
I'm Colone hope to see you again soon.
00:03:39.803 --> 00:03:44.769