Low Carb Salted Caramel Almond Brittle

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/4 tsp Salt
  • 1/8 tsp Sea salt, coarse
  • 1/2 cup Swerve sweetener
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1 cup Almonds

• Dairy

  • 1/4 cup Butter

Found on bakingoutsidethebox.com

Description

Ingredients

• 1 cup almonds
• ¼ cup butter
• ½ cup Swerve sweetener
• 2 tsp. vanilla
• ¼ tsp salt
• ⅛-1/4 tsp. coarse sea salt (optional)

Directions

• Line a 9 x 9 cake pan or 9 pie pan with baking parchment.
• Pour swerve, butter, vanilla and ¼ tsp. salt into a small 8 non-stick skillet.
• Heat over medium heat till all ingredients are dissolved.
• Add the almonds to the candy mixture.
• Stirring constantly, bring mixture to a boil.
• Allow to boil 2-3 minutes till it becomes a light golden brown. Remove from heat.
• Carefully pour it into prepared pan. (It is very hot!)
• With back of spoon, spread almonds evenly through hot candy.
• Sprinkle with coarse sea salt, if using.
• Allow to set 1 hour or until completely cooled. ( you can finish cooling it in the refrigerator, if you wish.)
• Break into pieces and divide into a 8 servings.
• Will stay crisp and keep well in a tightly sealed container for 2 weeks.

Nutrition