Have you ever tried making Super Crunchy sugar-free almond brittle? No? Really? You can’t miss a recipe like this — it’s crazy (only 4 g of Carbohydrates for the whole recipe and if you divide it into 6 portions it’s 0.7 g per piece). Absolutely must-make: it’s astonishingly crunchy, very indulgent and suitable for those following the Keto Diet. Yes, everyone can eat it, diet or not, keto or not. It comes together in no time and will disappear fast. So let’s prepare the ingredients: water, almonds and my precious zero-everything natural sweetener (you know it by now: erythritol), and there’s cinnamon which is optional. If you don’t have the sweetener at home I leave you the link, arrives via Amazon in 1 day. That means you’ll have to resist tasting the most popular Christmas brittle for just one day. I was wondering, why hasn’t anyone else thought to make brittle with erythritol before me? I just don’t get it! Erythritol has a tendency to crystallize — sometimes this is negative, for example when you want to use it to make homemade ice cream — but if you want to take advantage of this characteristic, there’s nothing better than super crunchy brittle! Sorry for the pun but that’s exactly how it turns out. A real delight. If you try it, leave me a comment — I’d love to know what you think, if you ran into any issues, if it’s super crunchy as it should be and if you liked it. I’ll be waiting!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas
- Energy 58.31 (Kcal)
- Carbohydrates 12.29 (g) of which sugars 0.44 (g)
- Proteins 2.12 (g)
- Fat 5.00 (g) of which saturated 0.38 (g)of which unsaturated 4.39 (g)
- Fibers 1.34 (g)
- Sodium 0.52 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
60 + 60 + 60 — impossible to forget this recipe
- 1/2 cup almonds
- 1/4 cup water
- 5 tbsp erythritol (or sugar for those who prefer)
- 1 pinch ground cinnamon (optional)
Tools for the Super Crunchy sugar-free almond brittle
to make almond brittle with erythritol
- 1 saucepan
- Parchment Paper
- 1 Spatula
Preparation
Before you start making the brittle, line a rimmed pan with parchment paper, about 8 x 4 3/4 in. I also recommend toasting the almonds first — you can do this in a skillet if you don’t want to turn on the oven.
Put 60 g (about 1/4 cup) of water + 60 g (about 5 tbsp) of erythritol in a saucepan. Cook for about 2 minutes, counting from the moment it boils. To gauge the time, watch the syrup: when it starts boiling more vigorously it’s time to add the almonds — but don’t wait until you see smoke or the syrup will burn. If you see smoke, turn off the heat, add the almonds and then turn the heat back on. At this point add a generous pinch of ground cinnamon (if desired; the brittle is great without it). Stir and continue cooking for 1 minute more, until you see the syrup becoming slightly thicker — still liquid, but the bubbles will form more slowly.
Turn off the heat (don’t worry if it still looks liquid) and immediately pour the mixture into the lined pan.
Before it becomes super crunchy, cut it into pieces (rectangles, squares or whichever shape you like) using a long-bladed knife.
The Super Crunchy sugar-free almond brittle is ready.
Storage
The almond brittle made with erythritol keeps in an airtight cookie tin away from heat sources.
Questions & Answers
How long does the Super Crunchy sugar-free almond brittle stay crunchy?
The brittle made with erythritol stays crunchy for a very long time.
Why does the Super Crunchy sugar-free almond brittle look darker than the classic version?
If your brittle is darker than the classic version it means you cooked the syrup too long, until it smoked. To avoid an overly dark brittle, as soon as you notice the syrup darkening too much or starting to smoke, turn off the heat immediately and proceed quickly to make the brittle. Remember we are using erythritol, a sweetener that reacts very differently from sucrose, so those 5–10 minutes of preparation require focus and careful monitoring. In conclusion, to get a perfect brittle with erythritol, cook the syrup for no more than 5 minutes total, counting from the moment it boils.
Do you have any questions?
Ask away in the comments — I’ll be happy to answer.
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