This weeks recipe is Salted Caramel Nut Brittle (Keto and Low Carb), this is a delicious and very addicting keto and low snack. This recipe has it all: the sweet, salty and crunchy. You will definitely need to practice self-control if you make this recipe. This recipe is not hard to make, but it does require some patience but the finished product is worth it! We hope you enjoy it!
This incredible salted caramel nut brittle is easier to make than you might think (keep reading for my easy tips!) and so worth it, whether you decide to give it all away or keep some for yourself. Crunchy caramel candy filled with a mixture of nuts and topped with flaky salt— it’s completely irresistible!
This homemade salted caramel brittle is completely over the top in the best way possible. Covered in rich salted caramel, each sweet buttery bite is filled with crunchy toasted nuts.
What is brittle, you may ask?
Brittle is a type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts, which are usually less than 1 cm thick. It has many variations around the world. Peanut brittle is the most popular brittle recipe in the US. The term brittle first appeared in print since 1892, though the candy itself has been around for much longer.
What is it about sweet and salty snacks?
I found this tidbit on Delish.com:
We perceive taste (let’s use sweet as an example) when sugar and a sweet receptor protein interact, causing the sweet cell to become excited and send a signal to the brain, which then registers the flavor as sweet. This is a process that scientists have known for a long time. But recently the process has been further complicated by what researchers have found out about certain sweetness receptors. A study, published in Proceedings of the National Academy of Sciences, found that certain sugar receptors that were thought only to exist in the gut were spotted on sweet taste cells on the tongue. Researchers, led by Dr. Robert Margolskee, of the Monell Chemical Sense Center, found the SGLT1 receptor — which transports sugars into cells only when sodium is present — on sweet taste cells on the tongues of mice. This could explain why sweetness is accentuated by salt — the receptors are activated when salt accompanies sugar.
A few brittle tips:
- Roasting your nuts for a few minutes ahead of time, releases oils, and helps the caramelized sugars to adhere.
- Using any kind of nut here would be great, use whatever you enjoy
- Different brands of natural sweetener will provide different colored brittle, all are equally delicious.
Making a tasty treat like this one doesn’t have to drive you nuts when it’s time for take it apart, By using parchment paper, you won’t have a sticky mess of a baking sheet to soak and scrub later. The brittle will break apart easily and turn out perfectly crispy and delicious.
FOLLOW-UP TASTE TEST by C.J.
This recipe is really delicious, but you will need to practice self control which may be difficult. We’ve made a similar recipe before the Keto Candied Caramel Pecans, those were great as well. There are lots of versions of this recipe all over the internet, some made with sugar and some made with Natural Sweeteners such as what we used. As with any recipe, feel free to modify based on your preferences and what ingredients are available to you. I think this recipe would work just as well with roasted almonds. Sarah made two batches of this the first with a lighter brown almost white granulated Erythritol and the texture from that batch reminded me more of traditional brittle, with the crystalized natural sweetener holding clumps of nuts together, it also seemed sweeter.
The version we made on video used a “Gold Monk Fruit Erythritol Blend” by the folks at “So Nourished” we are not sponsored by them, it was just what we had on hand. This was a darker richer brownish version (almost like brown sugar). Using this version of the sweetener produced more individual caramelized nuts, along with clumps but more individual pieces.
Both ways were delicious by I think using the Brown Natural Sweetener type product produces a more refined treat. But both ways were delicious. These nuts stayed in our home way too long! Luckily our kids discovered them and hopefully they will soon disappear. The mixed nuts are harder than pecans so the flavor profile is a bit different. Some of you are very skilled cooks, if you make another version let us see it over on Facebook. We hope you enjoy this recipe! Don’t forget you can share photos or your creations over in the Facebook Group or on Pinterest.
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Here is a companion blog post to get the best results from our Keto Quick Start Guide
Salted Caramel Nut Brittle (Keto and Low Carb)
- Baking Sheet
- medium sized sauce pan
- Silicone Mat or Parchment Paper
- 2 cups Mixed Nuts roasted salted mixed nuts
- 3/4 cups granulated natural sweetener Brown or White; We prefer the brown for this recipe
- 2 TB water
- 1 tsp vanilla extract
- Sea salt flakes (Optional) to taste
- Optional step:
- Roast nuts in a dry pan at 350° for 10 minutes.
- In a medium saucepan, combine natural sweetener and water. Combine with a fork until dampened.
- Cook over medium-high heat until the sugar dissolves. Continue cooking for 5 to 7 minutes swirling(not stirring)constantly until the sweetener turns golden brown and smooth.
- Off the heat add the vanilla continuing to dissolve vanilla into the caramel sugar.
- Working quickly, add the nut to the caramel sugar mixture. Spread nut mixture evenly onto a parchment or silicone lined baking sheet. Sprinkle with seas salt flakes. Allow to cool, break into pieces. Enjoy.
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another very popular and easy to make recipe:
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