Here is a low sugar healthier version of almond brittle with a twist.. turkey bacon! Yes this is healthy believe it or not! so yummy enjoy! ♥
To make a lower-sugar version of classic peanut brittle...♥
Start with 4-6 slices of fat free turkey bacon...
Cut the bacon into bite-sized pieces. Place the pieces in a large saute pan and cook over medium heat until crispy, about 10 minutes. Drain on paper towel-lined plate and set aside.
Butter a jellyroll pan or a slab of marble and set aside. Combine 1 cup of Splenda Sugar Blend for Baking, 1 cup of corn syrup, 1/4 cup of fat free butter and 1/2 cup of water in a heavy 2 quart saucepan. Cook the blend over medium-high heat, stirring constantly until the Splenda Sugar Blend for Baking dissolves and the mixture begins to boil.
At this point, reduce the temperature to medium-low and cook, stirring occasionally, until the candy thermometer reaches 275 degrees. This takes about 20 minutes. Then add 2 1/2 cups of almonds and add in crisps of bacon, then continue cooking until the candy thermometer reaches 295 degrees. This should take an additional 10 minutes. Remove the saucepan from the heat and quickly sprinkle 1 1/2 teaspoons of sifted baking soda over the mixture, stirring it until it is blended.
Pour the liquid into the prepared pan or on the marble slab, spreading it thinly. Allow the mixture to cool completely until it forms a hard slab, then break it into bite-size pieces and enjoy! ♥
Start with 4-6 slices of fat free turkey bacon...
Cut the bacon into bite-sized pieces. Place the pieces in a large saute pan and cook over medium heat until crispy, about 10 minutes. Drain on paper towel-lined plate and set aside.
Butter a jellyroll pan or a slab of marble and set aside. Combine 1 cup of Splenda Sugar Blend for Baking, 1 cup of corn syrup, 1/4 cup of fat free butter and 1/2 cup of water in a heavy 2 quart saucepan. Cook the blend over medium-high heat, stirring constantly until the Splenda Sugar Blend for Baking dissolves and the mixture begins to boil.
At this point, reduce the temperature to medium-low and cook, stirring occasionally, until the candy thermometer reaches 275 degrees. This takes about 20 minutes. Then add 2 1/2 cups of almonds and add in crisps of bacon, then continue cooking until the candy thermometer reaches 295 degrees. This should take an additional 10 minutes. Remove the saucepan from the heat and quickly sprinkle 1 1/2 teaspoons of sifted baking soda over the mixture, stirring it until it is blended.
Pour the liquid into the prepared pan or on the marble slab, spreading it thinly. Allow the mixture to cool completely until it forms a hard slab, then break it into bite-size pieces and enjoy! ♥
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