Growing up, peanut brittle was a treat we had during Christmastime. When I first learned to make it, I was amazed by how the addition of baking soda made the hot liquid sugar mixture puff up, causing the candy to be light and airy once it cooled. Science in the kitchen.
As an adult when I was following the Specific Carbohydrate Diet, the only sweetener I could have was honey. I experimented trying to create treats using honey in place of sugar. Honey almond brittle is one of the recipes I came up with. This version has almond butter and almonds, which makes it paleo-compliant, but you can substitute peanut butter and peanuts if you prefer. I also add a little cayenne pepper in the recipe to give it some kick. You can omit it if you want a more traditional flavor.
1 cup honey
1/4 cup almond butter
2 TBSP butter or ghee or coconut butter
1 cup toasted slivered almonds
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1/4 tsp cayenne, optional
- Pour the honey into a medium sized saucepan and place over low to medium-low heat.
- Cook for 16-18 minutes or until it reaches 315 degrees on a candy thermometer.
- Turn off the stove and add the almond butter, butter or ghee, almonds, vanilla, salt and cayenne.
- Add the baking soda and stir.
- Pour the bubbling mixture onto a parchment lined baking sheet, spreading evenly.
- Cool in the refrigerator or freezer until hardened.
- Break into large pieces.
- Store in a sealed container in the refrigerator.
Total time does not include setting time (noted in the instructions).
- Prep Time: 5 min
- Cook Time: 18 min