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Almond Brittle -- e-w

Source of Recipe

"The Diabetic Dessert Cookbook" by Coleen Howard – e-mail
Almond Brittle
Yield: 80 pieces

- 1-1/4 cups Isomalt
- 3/4 cup margarine
- 1/4 cup water
- 1/2 cup unblanched almonds
- 1/2 teaspoon baking soda
- 1/2 cup blanched almonds
- 1/3 cup carob
- 1/8 teaspoon artificial sweetener
- 1/2 cup finely chopped blanched almonds

In a heavy saucepan mix Isomalt, margarine, water and unblanched almonds. Boil mixture to brittle stage. Stir occasionally. Stir in baking soda and the blanched almonds. Pour into an 8-inch x 8-inch square pan, 3/4-inch deep.

Melt the carob in double boiler. Stir in artificial sweetener and mix well. Spread sweetened carob evenly on top of candy. Sprinkle with finely chopped nuts. Cool. Break into 1-inch square pieces.

1 piece equals: Calories: 35.3, Carbohydrate: 1.12 g, Cholesterol: 0.85 mg, Fat: 3.32 g, Fiber: .204 g, Protein: .594 g, Sodium: .315 mg +++ Exc: 1 Fat +++ WWP: 1