Almond Brittle

Updated: Dec 12, 2020

Salted Marcona almonds nestled in sweet, airy honeycomb "sponge" candy made without sugar or lectins. You'll love my LFG take on classic brittle. Get the recipe.

LFG almond brittle will have you dancing in the streets because you chose the lectin free lifestyle. And, yes, this lectin free nut brittle tastes EXACTLY like the lectin- and sugar-laden peanut brittle you munched on in your past life. I've made it with approved sweeteners and skinless almonds. Get all the pleasure, and zero guilt, from munching on brittle to your heart's content.


I took my mom's sponge candy recipe and made a couple swaps. Seriously, this is the easiest candy to make. No candy thermometer required.


Just heat up a few ingredients, add baking soda for a little chemistry and drama, then let it cool. That's all there is to it.


When I make this, I always double the recipe. I put half in a tin and give it away. People are always amazed that it's lectin free. You'll love impressing your friends curious about your lectin free lifestyle. And when you tell them this delicious nut brittle is on the menu, well, they'll want to jump on the bandwagon.

You don't need any special equipment or candy making gadgets for this recipe. But you will need to get your hands on some IMO syrup. I like VitaFiber. It's a prebiotic isomalto-oligosaccharide made from tapioca starch. There are other IMO syrups out there, but most are made from corn starch. And while there are no lectins in corn starch, it's an inferior starch. So look for IMO made from tapioca. I also found that allulose was the best sweetener for making this candy. If you can't find VitaFiber at your grocer, try my Amazon affiliate link to the product below.

The other sweetener I use for this recipe is allulose. It's a low-calorie monosaccharide sugar found naturally in certain foods. Dr. Gundry and I are loving this sweetener. I prefer it because it acts most like sugar to achieve the "brittle" stage. And you don't get a weird cooling sensation in the end product.


If you use my recipe, be sure to snap a photo before you eat it all. Tag me on Instagram or Facebook. I'll be sure to share your photo and give you some love. It may get you a few followers.


Okay, ready to make brittle? Let's go!

The Recipe


LFG Almond Brittle

1/2 Cup Roasted Marcona Almonds (lightly salted ok)

1/2 Cup Allulose Granules

1/2 Cup IMO Syrup (I like VitaFiber)

1 Tbsp Raw Local Honey

1 tsp Apple Cider Vinegar

1 Tbsp French Butter

1 Dropper Full Sweet Leaf Caramel Flavor

1 tsp Baking Soda


Instructions:


Step 1: Prepare Pan

Line a 9x9 baking dish with parchment. Be sure the paper runs all the way up and over the sides. Sprinkle the Marcona almonds evenly into the pan over the paper. The almonds will help weigh the parchment paper down.


Step 2: Heat the Sweeteners

In a large, deep saucepan, add allulose, IMO syrup, honey, vinegar, and butter. Heat on medium swirling pan to make sure all the ingredients melt together. Keep heating and swirling occasionally. Between swirls, it's a good idea to measure out the baking soda and have the caramel Sweet Leaf ready to go, because the next part happens fast.


After about 5 minutes on medium heat and swirling occasionally, you will notice the mixture becomes a rich caramel color. Not burnt, just a pretty caramel tan. It will go through a few color stages. First a pale cream color, then a light tan, and then a rich caramel color. Once you achieve this perfect color, remove the pan from heat and do step 3. NOTE: If the mixture starts to smoke, remove from heat immediately. You don't want burnt brittle.


Step 3: Add the "Sponge"

Add a dropper full of Sweet Leaf caramel flavor and the baking soda and stir once with a wooden spoon. The mixture will bubble dramatically and turn a bright orange. Be careful the mixture doesn't overflow and burn your hand. Best to do this over your prepared pan. Pour over the almonds you've prepared and just let the brittle cool without moving it. You don't want to deflate all that height you created.


After about 30 minutes of cooling, you can lift the parchment out of the pan and break the brittle up into 2-inch large pieces.


This brittle looks great on a tray of Christmas cookies. And it makes a pretty gift wrapped in cellophane tied in a bow.


ENJOY!