Christmas goodies, more often than not, are mega loaded with sugar and fat. However, a quick online search confirmed that, by subbing healthier ingredients and using substantially less sweetener, we can still enjoy an equally satisfying treat. While I heated honey and chopped nuts to make Honey Almond Brittle, my daughter, Jessie, made Vanessa Brady's vegan, raw, grain-free Healthy Mexican Wedding Cookies (aka Russian Teacakes) posted on her blog, Tried and True, by mixing ingredients in a food processor. Both keepers. Note: I neglected to record where I discovered the brittle recipe, but, when I rediscover it, I will give credit to its source.
Honey Almond Brittle
1 cup honey
1/4 teaspoon pure vanilla extract (optional)
4 tablespoons of butter
1 1/2 cups coarsely chopped nuts (of your choice – any type can be used)
Pour honey into a heavy saucepan and simmer over medium-low heat until it reaches 275 degrees F on a candy thermometer. This will take several minutes, up to 30 if you are using low heat. You can also use the cold water test to ensure you’ve reached soft crack stage.
While the honey is simmering, spread the nuts over a cookie sheet and toast in a 350 degree F oven for about 10 minutes or until lightly golden brown. Remove from oven, sprinkle with salt and set aside.
Once soft crack stage is reached, keep the candy mixture over the heat source and stir in butter, vanilla (if desired), toasted nuts and any further additions you wish to add to your candy. Cook for one additional minute, remove from heat and spread over a parchment lined baking sheet.
Place in freezer for around 30 minutes to cool. Break into pieces and store in the freezer in single layers between parchment paper. Keep frozen until ready to eat since the candy turns soft at room temperature.