Brazil Nut Brittle w/ Sugar Free Options


Crunchy, Crispy, Creamy, Sweet, Salty…………all in one bite!

1 Cup Coconut Palm Sugar
1/2 Cup Agave Nectar
1 Cup Chopped Brazil Nuts (I used Raw for this but salted is fine)
1/4 Cup Salted Sunflower Seeds (optional)
1/2 tsp. coarse Sea Salt
2 Tbs. Organic Vegetable Spread
1/2 tsp. Vanilla Stevia

1 Tbs. Baking Soda

Butter a cookie sheet. Combine the Palm Sugar and Agave in a 2 quart glass bowl and microwave on high 4 minutes. Stir in the nuts/ seeds, be careful not to touch the sugar because it will be boiling and microwave on high 3 1/2 minutes more, then stir in Vegetable Spread and Stevia and microwave for 1  minute.

Stir in baking soda until light and foamy. Pour onto cookie sheet and spread lightly. Cool completely and break into pieces and serve.               

Since I was adding chocolate this time, I let the brittle cool for about 5 minutes before swirling the chocolate on.  I wanted the brittle to set up some but still be warm when the chocolate was drizzled on so it wouldn’t blend in with the brittle but would stay on top.

Couldn’t believe how light and crispy the brittle came out.  I increased my original amount of Baking Soda from 1 tsp. to 1 Tbs. and it was just perfect.  Doesn’t stick to your teeth, just breaks apart a crumbles in your mouth.  The Chocolate adds a nice creamy contrast too.  I used this sugar/ dairy free chocolate I had made up but I’m sure it would work with butterscotch or caramel even.

This glass bowl I use for microwaving is really good for keeping the bubbling sugar inside and not splashing.  Fill it with soapy water when you’re done pouring out the candy and let it sit for 10 minutes or so.  The hardened candy just dissolves and it slips off the glass for very easy cleaning as well.  This picture was taken just after finishing the Brittle and the bowl was already cleaned up.
When the Brittle has cooled it hardens so much you can actually remove it from the cookie sheet in one piece but it’s best to just crack it into smaller pieces right there on the pan.  I put this one in the fridge first since I had chocolate on top to chill the chocolate before breaking it up.
Store in an air tight container.  It will get a little soggy if stored in the fridge but you could freeze it if wrapped well.


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