Laurie’s Binge-worthy Nut Brittle

In Dairy-free, Gluten-free, Recipes by Lisa Soldo-Johnson0 Comments

Laurie’s Binge-worthy Nut Brittle

When I hear the word “Nut Brittle” I think of my grandmother. At Christmas time, she had beautiful glass dishes filled with old-fashioned hard sugary candy and crunchy nut brittle sitting on her living room table for guests to enjoy. My mother had a strict rule never to help yourself to anything unless someone offers. At that time I was about as tall as the coffee table, so that bowl of nut brittle called out to me at eye level. Of course, my grandmother always offered and I was happy to oblige. I must have had my fill of corn syrup and peanuts because the idea of eating nut brittle now doesn’t have the same appeal as it did when I was five. That is, until my friend Laurie showed me how to make her version of healthy nut brittle.

Now, the thing about Laurie is that she knows her stuff when it comes to detecting unhealthy ingredients in food and she avoids it like the plague. So when she told me what she puts into her nut brittle, I was more than excited to give it a try. Because it has the consistency of a trail mix rather than an actual brittle, it’s easy to get carried away with the amount you eat in one sitting. I know this because after only one bite of this amazing snack, I was completely hooked. The combination of sprouted nuts, sour cranberries and raisins, sweet coconut and cinnamon combined with raw honey puts every other nut brittle recipe to shame. Sorry Grandma but it’s true.

The trick to this recipe is not the way it’s made since it’s as easy as can be to whip up a batch in no time. However, it does require the use of a dehydrator which slowly dehydrates excess liquid out of the nuts and berries over a 48 hours period of time while caramelizing the honey and cinnamon mixture it is soaking in. If you have a dehydrator, you are in luck. If not, I highly recommend investing in one because there are an endless amount of delicious things you can make with a good dehydrator. The Excalibur is the one I use but any dehydrator will work fine. There are so many amazing things you can do with a dehydrator, but I will say making this binge-worthy nut brittle has to be my favorite. Find the recipe below. Thank you, Laurie!

Share this Post

want more recipes?

Subscribe to receive free monthly updates and recipes via email that you can view on your favorite smartphone or browser.

Print Recipe
Laurie's Binge-worthy Nut Brittle Yum
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In small bowl, soak almonds in water 8-10 hours or overnight. Remove skins from half of the almonds by pinching nut to slide skins off.
  2. In separate small bowl, soak pecans in water 4 hours, drain, rinse, and set aside.
  3. In separate small bowl, soak raisins and cranberries together in water, 4 hours, drain and set aside.
  4. In separate small bowl, soak pumpkin seeds in water 2 hours, drain and set aside.
  5. In large bowl, combine almonds, pecans, raisins, cranberries, pumpkin seeds, and coconut flakes. Stir to combine.
  6. Add honey, cinnamon, and salt stirring to combine.
  7. Turn on dehydrator to 115 degrees. Using 4-5 Teflex lined dehydrator tray, spread nut brittle over sheets covering most of the tray, but not to the ends. In order for the brittle to stick together, make the pieces to touch each other. Repeat until mixture is gone.
  8. Dehydrate 48 hours. Remove trays from dehydrator and let cool. Store nut brittle in glass jars on the countertop.
Recipe Notes

- Peeling some but not all of the skins off of the almonds after soaking lends to the beauty of the finished product.
- Which ever honey you use, make sure its local and it appeals to your pallet. If I’m in Minnesota I will use a different honey than in Florida.
- If you can’t find Vietnamese cinnamon, feel free to use your favorite aromatic cinnamon.

Recipe by Laurie Kerkinni for www.culinarybutterfly.com

Leave a Comment