It simply wouldn't be Christmas without this old-time favorite 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 holiday snack.
Chop up and serve! Enjoy this healthified version of this sweet classic!