Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Sherrie's LowCarb Coconut Almond Brittle




Source of Recipe


internet


List of Ingredients




1 cup Maltitol
1/4 cup water
1 cup Whole Almonds toasted lightly
Approx 2 cups fresh crated coconut that's toasted (crate on the large shredder, you want it to look like large cheese shreds) One coconut will make about 2 cups of shreds
1/2 tsp. baking soda
1/2 tsp. vanilla


Recipe



Mix together Maltitol and water in a non stick deep sauce pan, place on stove on high heat. Use a wooden spoon for this! Use a candy thermometer, you have to know the temp!

Stir once every few minutes, the mixture will come to a boil and should boil for about 7 to 10 minutes, maybe longer depending on your stove. If you have ever made candy, it needs to get to the hard crack stage which is 300 degrees.

Once it reaches hard crack stage add baking soda and vanilla, stir quickly!
BE CAREFUL WHEN ADDING THE BAKING SODA TO HOT LIQUID IT CAN BOIL OVER AND CAUSE SEVERE BURNS.

Then add the Almonds and the coconut. Stir quickly and pour onto parchment paper lined cookie sheet. Spread into thin layer with a wooden spoon dipped occassionally in cold water. This keeps it from sticking so you can flatten the mixture. Let sit till cool and break apart like you would for regular brittle. Store in air tight container.
-------------------------------------------------------------------
Here's the low down on the coconut:

Fresh coconut is a must for this, since you need the larger shreds than what you can buy. Coconuts are easy to open, but they take a little work to get it ready to shred!

Lay the coconut in your hand on it's side. Use a hammer to hit the side, keep hitting slightly turning the coconut a little each hit so that it gets hit all the way around the center. It will eventually crack open in the middle. Use a needle nose pliers to remove the hard shell from the meat.

Use a potato peeler to remove the dark coating from the meat and then grate on a large grater. The pieces are then spread on a cookie sheet and placed in the oven on 350 to toast. Toasting should take about 15 minutes to get golden color. You may have to turn them once.
Remove and cool...Naturally sugar free coconut!