Prep 15 mins
Cook 10 mins
This brittle is fantastic. You can't tell it's not made with sugar. I substitute nuts, cashews, pecans and peanuts. Very simple to make best with a candy thermo.
- In a heavy sauce pan combine xylitol butter and honey. Bring to boil and stir constantly until mixture turns tan in color (hard crack stage (295 degrees). Add nuts of choice and stir. Pour mixture in a greased pan or cookie sheet and spread to desire thickness.
This recipe is a disaster! Though taste is fine, it calls for way too much butter. Grease pooled on top of the candy, and I had to use a paper towel to soak up and absorb all the excess grease. If I decide to use this recipe again, I will cut the amount of butter in half. A very similar online recipe calls for 1 cup powdered Maltitol, no corn syrup and only 1/2 cup butter.
I had no corn syrup or agave nectar so I used barley Malt syrup. Had no candy thermometer either, so it may have not been hot enough. Turned out very yummy but not very brittle. I will try again as I very much like xylitol.
Sorry, but if you're adding corn syrup, you're adding sugar. Worse, corn syrup is addictive and makes you fat. Corn shouldn't be consumed by people who care about their health! Use agave nectar instead.