Three-way: Honey Chews/Brittle
I remember eating two types of brittle when I was younger, one that I had while living in China, it was sweet, crunchy and nutty and the other is a Persian style brittle which is softer and chewer. Both have similarities to peanut brittle.
To be honest both were not a favourite of mine, but it was addictive. So when I had some time on my hands and wanted something like caramel, but crunchier I decided to make honey chews.
Honey gives the candy a darker colour and a perfectly sweet taste, they are much healthier than commercial style which often have corn syrup and/or sugar.
Note that although there are only three recipes here you can easily switch them up and add other type of nuts, even dried fruits, (or go even crazier and try bacon!) plus any flavour combination that you would enjoy.
1/2 cup honey
2 tbsp coconut oil
- Line baking sheet with parchment paper, set aside.
- Heat honey and coconut oil at a medium temperature. Keep stirring and do not leave on its own. Mixture will began to bubble. If you have a candy thermometer put in mixture and heat up until 300 degrees. If you do not have a candy thermometer than have a bowl of cold water next to you.
- Once it appears to be getting thicker test the temperature by dropping in a few drops of the mixture in the cold water, if the mixture goes solid then it is ready. It usually takes 10-15 minutes for mixture to be right consistency.
- Add in what ever ingredients or flavours you want. pour on the baking sheet and spread out. It does not need to cover the whole sheet, but make sure it is one piece. Put in fridge and let sit until cool.
- Once cooled take out of refrigerator and slide candy off parchment with a knife and break up into pieces. Keep remaining pieces in refrigerator.
Curried Sunflower Brittle
3 tbsp sunflower seeds
1 tbsp curry powder
1 tsp turmeric
Salt and Peper Pumpkin Seed Brittle
3 tbsp roasted pumpkin seeds
salt and pepper
Sweet and Spicy Cashew Brittle
3 tbsp cashews
1/2 tbsp cayenne pepper
1 tsp cinnamon