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SALTED PECAN BRITTLE

4 tablespoons butter, no substitutes
1/3 cup golden monkfruit*
2 teaspoons vanilla
1 cup chopped pecans
coarse salt

Preferably in a heavy pot, melt butter and monkfruit together until monkfruit is completely
dissolved.  Add vanilla and pecans.  Bring to a boil and boil for 3 minutes.  Mixture will start
to get a little darker.  Pour into a parchment paper lined 9 inch square baking dish.  Spread
pecans around to even it out. Sprinkle with a little salt.  Let cool completely and harden. 
Break into smaller pieces. Store at room temperature up to 2 weeks.

This brittle will not be hard like a typical peanut brittle.  It will be a little more delicate.
*I do not know if this recipe will work with other brown sugar substitutes, but I personally
would try because it's so delicious

Let's Cook YouTube Video
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