Recipe: Pecan Soft Brittle




While over at a good friend’s house two weeks ago I discovered the most delightful snack: pecan brittle! After taking a few addictive bites I could have SWORN that this delightful treat had at least 5 cups of butter, it was so rich and caramel-y, it must!  But NO!  No butter, no white sugar, no gluten, no dairy?  I was amazed and had to get the recipe.  So here is a fun treat to make for your next entertaining event or just a party of one.

Pecan Brittle: 
Ingredients:
  • 1/2 cup honey
  • 1 tsp baking soda
  • 1 tablespoon coconut oil (virgin)
  • 1 tsp vanilla
  • 3/4 cup pecan halves
  • 1/4 cup ground pecans

Instructions:
  1. Heat honey on stove over medium heat STIRRING OFTEN uncovered until caramelized and foaming, and almost to burning point but not quite (not sure what temp that is) takes about 15-20 mins, should be deep amber in colour like dark rum. 
  2. Remove from heat and add vanilla and baking soda (will foam a lot) and coconut oil stir and replace on heat if necessary to foam up again and then remove from head again and add all pecans and stir. 
  3. Spread on parchment paper on a pan and cool in freezer until ready to eat. Will snap apart at cold temperatures and is gooey at room temp.


Enjoy and thank you Amanda for sharing!

Love,
Nadia



A long time athlete and health advocate,  Dr. Kumentas’ goal is to help her patients become excited about making positive lifestyle choices in order to enjoy healthier, happier lives.  Her driving force is a passion for healing the whole person on a physical, emotional, and spiritual level using carefully selected natural therapies, fitness, and integrated medicine.  She truly believes in the importance of practising what you preach and investing in your health.  
Dr. Nadia Kumentas practices at Zen Beginnings Wellness Centre in Toronto and has a special interest in dermatology, woman’s health, and pain management.

To learn more about Dr. Nadia Kumentas visit www.DrNadiaKumentas.com or contact her at nadia@zenbeginnings.com.

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