Almond Caramel/Brittle


My kids raced their Awana Derby Cars tonight at the annual Grand Prix. Lots of fun! When my husband turned to me afterward and suggested celebratory ice cream, I was glad I had almond caramel bars waiting at home instead.

I haven’t been doing so well at staying perfectly on SCD. It always seems to be some “special occasion” where I indulge…but special occasions seem to come so often. I never eat gluten, but those grains, like corn chips, are so tempting to me, and I notice that I can feel it in my gut for a few days afterward. I must not be totally healed, and I know I need to focus on being grain free, as well as a concerted effort on sugar and lactose free, for the time being.

Anyway, we came home and enjoyed these:

Almond Caramel
1 stick butter
1/3 cup honey
1 cup sliced almonds
Put it in a saucepan, melt over medium heat, simmer for 7 minutes while stirring, pour into a greased 5×8 glass pan, cool in fridge. Cut and serve when firm.

How easy is that? About as easy as making jello, right? That’s why this is my new favorite treat.

Today I used unsalted butter, so I added about 1/4 salt.

I made this once, forgot to set the timer, so I kept stirring and watching it, and then I saw it change color to brown. I took it off the heat ASAP, but it had changed from caramel to brittle. Still super yummy, but if you plan it as brittle, I would recommend pouring it onto a piece of parchment paper, as it’s a little hard to chip out of the pan.

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