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
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
