This Keto Nut Brittle was a huge hit over the holidays, and I meant to post it earlier, however 2020 was well…2020. Better late that never!
Buttery nut brittle is such a delightful treat – a few little bites are decadent and always remind me of the holidays. Probably because, since my sons were toddlers, I have been making my “famous” cashew brittle for the holidays and would always give their teachers, friends and family a treat box with freshly made brittle…and then it because a request each year! So Christmas-time in our house was always me whipping up batches of cashew brittle and arranging the broken pieces in festive jars or boxes and bringing them wherever we went.
Since initially adopting the Ketology Way, I took a brief hiatus from the holiday brittle factory-in-my-kitchen…making keto candy seemed like a daunting task and I was honestly afraid to make the real deal because I didn’t think I could resist having a whole batch myself!
However, making keto candy – and especially brittle – is simple and results in a near perfect dupe without the sugar and carbs!
As far as the nuts, cashews are the highest in carbohydrates, so I typically will stay away from them. For gifts however, they are the gold standard, so I still make keto nut brittle with cashews for gifts and stick with pecan brittle for me (which is also my oldest son’s favorite) and almond brittle.
At first, because alternative sweeteners like Swerve and Erythritol have a slight cooling sensation after you eat something made with it – and it’s especially pronounced in keto candy – it may be a weird sensation. Many of my friends think it’s an addicting sensation and love it – however I’ve found that after I got used to eating sweets made with alternative sweeteners, I didn’t notice the cooling effect at all.
Keto Nut Brittle
- 1 cup roasted, salted nuts (almonds, pecans, cashews)
- 3/4 cup granulated Swerve or Erythritol
- 2 tablespoons water
- 1 teaspoon pure vanilla extract
- 1 teaspoon high quality sea salt - like Maldon
- Line a baking sheet with parchment paper and set aside.
- In a medium saucepan, add the Swerve or Erythritol and water.
- Mix with a spoon or fork to moisten all of the sweetener.
- Put the saucepan on your stove over medium-high heat until the sweetener melts. Do NOT stir.
- Continue to cook, constantly swirling the saucepan (again, don’t stir - this is disrupt the magic process that creates the caramel!) to make sure the mixture doesn’t burn.
- Keep cooking and swirling until the caramel is golden brown, about 8 - 10 minutes.
- Remove the pan from the heat and add the vanilla. It will bubble up at first - don’t worry about this, just swirl until the vanilla is incorporated.
- Quickly add your nuts and use a wooden spoon to coat them with the caramel.
- Spread it out on the prepared baking sheet - trying to get the nuts all in a single layer.
- Allow to cool completely before breaking into pieces
- Store the nut brittle in an airtight container.