🍬 Keto English Toffee Candied Almonds / Almond Brittle

This recipe is very similar to my keto candied pecans recipe, but I was really shooting for something that could be used along with chocolate in a fat bomb or candy bar that would come close to tasting like a Heath bar. You can make this either as candied almonds or as an almond brittle. Either way, you're looking at just 3g net carbs per ounce (which is a pretty generous serving).
I blend a number of sweeteners in this recipe because I find they each bring a little something to the party. You don't need to do this, but I do recommend that you do a 50/50 blend of white and brown sweeteners.
In this video, three of the sweeteners I used contain Erythritol (Lakanto, Swerve and Sukrin) -- so this batch had a more noticeable "cooling" effect in my mouth than a previous batch where my two white sweeteners were BochaSweet and allulose. If you have it or aren't put off by the price, I highly recommend using BochaSweet instead of a white Erythritol sweetener.
Also, if you're willing to accept a few extra carbs, you could use Truvia brown in place of one of the brown sweeteners. This will add 2g net carbs per ounce of this brittle. The total yield on this brittle was approximately 20 ounces.
📑 Printable recipe with macros: seriousketo.com/appsnacks/tof...
🛒 Products used in this video:
Lakanto monkfruit/erythritol blend: amzn.to/2R7P7NX
BochaSweet: amzn.to/39HnhhW
Allulose: amzn.to/345aCnX
Swerve brown: amzn.to/2UFiQjz
Sukrin Gold: amzn.to/2X6i68W
Truvia brown: amzn.to/2UF1ovx
English toffee stevia drops: amzn.to/2xHW4yr
Plunger whisk: amzn.to/2UY9DSs
Silicone mat: amzn.to/39AQ0oz
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[@karenslattery6976]

I have finally started to mix my sweeteners together in a big batch. No more just using a single one in any recipe. Tried it today and wow what a difference. Thanks for the best tip ever.

[@graphicallydeb9897]

Awesome idea. The less things I need to do when I’m cooking, the happier I am. I don’t know this cold that he speaks of? I like the Lakanto brand over all other sweeteners because it’s the only one that doesn’t have a yucky aftertaste. And that is only for the sugar substitute, I do notice an aftertaste in their pancake syrup.

[@SeriousKeto]

For the folks who don't read the description, I'm posting this here as well: I blend a number of sweeteners in this recipe because I find they each bring a little something to the party. You don't need to do this, but I do recommend that you do a 50/50 blend of white and brown sweeteners. In this video, three of the sweeteners I used contain Erythritol (Lakanto, Swerve and Sukrin) -- so this batch had a more noticeable "cooling" effect in my mouth than a previous batch where my two white sweeteners were BochaSweet and allulose. If you have it or aren't put off by the price, I highly recommend using BochaSweet instead of a white Erythritol sweetener. Also, if you're willing to accept a couple extra carbs, you could use Truvia brown in place of one of the brown sweeteners. Be aware that Truvia does contain sugar and molasses and will add 2g net carbs per ounce of this brittle. The total yield on this brittle was approximately 20 ounces.

[@puglselymyhopperiii3355]

I know it's humid here in SE Wisco but mine remained tacky, even after blowing a fan across it all night. Followed the printed recipe but used Serve brown for 1/4 cup of brown substitute. Any ideas? Tastes great, still very sticky though.

[@sylviaroberts8246]

Lovely, very easy and delicious 😋

[@marilee1010]

Tried this recipe a couple of weeks ago, then stored it in my freezer. Turned out it can be used like a granola in yogurt or cottage cheese. I am really enjoying it. Next time I’ll try the pecans and mix them together with the almonds, and maybe with some coconut as well. Thanks. Love your recipes.

[@SeriousKeto]

Making keto granola is one of those things that's been on my "to do" list for a while. If you have success playing around with this recipe, I'd love to hear your results.

[@wuppyluvr8675]

While extremely dangerous (because I eat more than I should) I love your candied pecan recipe. I love English Toffee and can't wait to try these!!

[@renpilak6048]

Adding to my Amazon wish list: Toffee Stevia! I didn’t even know it exist!

[@SeriousKeto]

I love it in my coffee.

[@renpilak6048]

Serious Keto , more improvements for my kitchen. Placed orders for toffee drops, dash ice cream maker, silicone trays, allulose (haven’t heard of it until now), and leather bracelets.., just because!

[@presouz1740]

There’s not too many KZbinrs that I’m happy to see a new video from, your at the top of my list keep up the good work!

[@SeriousKeto]

Wow, thanks!

[@lisaanderson8054]

Dude. I made these exactly how your recipe shows and they are amazing. Thank you.

[@debbieholeman6573]

Oh my! This stuff is so good! Thank you for another amazing recipe. Next comes the candy bars.

[@lisachapman3879]

Thank you! I have been craving brittle for a couple of months, so I'm glad I found this video. Now to search for the following week's recipe you mentioned for your Heath bar version.

[@juncube6570]

I will definitely try this method. I got excited just watching how much more enjoying the result. Thanks 😊

[@idahograybeard3292]

Made these exactly as per the recipe and they turned out great. Much appreciate the time and effort you put in to get this right and with instructions that are accurate. Details matter. Thanks again.

[@robynb5434]

Thanks for the recipe! Didn’t know about some of these product too thanks!

[@stevegregory1075]

Looks great I love almond brittle or anything close! Thanks for the video and recipe.

[@SeriousKeto]

Hope you enjoy😀

[@lisae1032]

I see this becoming a future Valentine's Day sweet for the Hubby!

[@SeriousKeto]

Oh yes!

[@rosacervoni6786]

This sounds amazing!! Thank you! I keep looking for something sweet being stuck home.

[@SeriousKeto]

I'm excited to use this as an ingredient in some keto candy bars (next week).

[@davelevee7385]

Oh wow Steve! This stuff hits the spot.

[@ybe7011]

Yes! I love this!!

[@The_Keto_Klingon]

I've been jonesing for brittle. Thank you.

[@michelevolz7769]

Excellent!

[@lisaanderson8054]

Use them as a topping on Keto ice cream. I have been waiting for this recipe. Thank you.

[@SeriousKeto]

Great idea!

[@belizeguy]

I know you are trying to overload my Sweets shelf!! Thank you for that. I will give this a whirl and let you know. Thanks Steve!

[@purplekat9685]

W O W !!!!!! Thanks for sharing Steve 😀👍

[@soulbookmarjolein5988]

So good!

[@MsMe99999999]

Omg this looks yummy!

[@catarinatang980]

Thanks for sharing, I've made this recipe and they were sooooo lovely and stayed crunchy for a long time. In fact, I've had them with ice cream like you have suggested. Absolutely delicious!!!

[@SeriousKeto]

Wonderful! I'm so glad you liked them. 😊

[@catarinatang980]

@@SeriousKeto Love your channel, keep up with the good work!!!

[@vickytoshach2627]

I just love your t-shirts!!!

[@KarenLeon457]

Delicious, I need to make this recipe this Sunday since it's my "cheat keto day" lol😁

[@melindaceja3327]

Omg ! Thank you !

[@jenniferjarrad3009]

Seriously delicious. Plays well with Pecans and Walnuts.

[@SeriousKeto]

I hope to get a follow up to this filmed this week or next, using these in a candy bar/fat bomb.

[@sabrinapittsley2304]

Look so delicious 😋

[@Ev-vh3pf]

Dude! that's all I have to say! Well, ok I will say this too, I have been using your candied pecan recipe to candy everything from freeze dried beef heart & kidney chunks, to pumpkin seeds. I frequently combine macadamia, pecans, pumpkin seeds etc. and candy them per your recipe (w/ my own modifications of course, like adding butter extract, collagen & a some malt seasoning). I probably eat some of that every single day.

[@stacyhackney6100]

Yum. Thank you.

[@SeriousKeto]

I hope to feature these as an ingredient in a video next week. Stay tuned...

[@6862211]

Mmmmmm that looks good!

[@katieirish5765]

Mama mia that looks good!

[@dyrinn45]

I just ordered some Purecane and when it gets here tomorrow, I plan on making this... it looks amazing!

[@SeriousKeto]

I plan on using it in an upcoming candy bar / fat bomb, so it will be good that you have some on hand. 😉

[@dyrinn45]

@@SeriousKeto I cannot wait!

[@butterflyforeve]

I finally got around to making this but i used half pecans, half almonds, than I used half allulose, half sukrin for the sugars. I would have done more allulose if I had it because that is my go to sweetener now. They are in the oven now can't wait to try them. I will be making the candy bar you made from yours that is if it lasts long enough to get used. Lol

[@BeckyInCa]

Yum. I like any kind of but brittle 😋

[@sallypanigel9910]

Yummy! Just made it, oooooffffff , the wait is crazy difficult, the smell is driving me nuts!

[@kathyatherton2869]

Ugh! I've desperately been trying to keep away from treat recipes as I was starting to do a little too much comforting eating while socially isolating. I've had to vacuum seal and hide away the hickory smoked almonds I made while smoking a brisket this past weekend. And now you're doing one of my all time favourites. This recipe will have to be tucked away until my stress levels start to normalize and I feel I can treat myself again. BTW, a drizzle of chocolate on top would be great on this.

[@SeriousKeto]

That's next week. 😉

[@cindymoore9096]

Omg. This one’s totally going on my list for some time in the future when I’m not so likely to stress eat the whole batch in a day. =)

[@shelleycarefoot2]

Oh, add cinnamon!

[@jennyparrish7239]

You just won my heart!! I love brittles!!! Now for caramel lol

[@SeriousKeto]

It's not super brittle-y -- that would require more sweetener. My goal here was to create something that could be further chopped up and added to some chocolate to create a sort of almond Heath Bar fat bomb (or candy bar).

[@jennyparrish7239]

Serious Keto ha ha I’m ok with that. As much as I love brittle I always worry about my teeth. From the sounds of it it has a nice crunch between the almonds and the coating. I’m definitely a crunch lover. Can’t wait for the candy bar.

[@allongtin1243]

This is so easy / simple and tasty looking. I got to step up my game with a couple more stevia flavored bottles and some eurithrotol--- will be a great snack to watch Bears beat the Packers in game one ;-)

[@SeriousKeto]

I think I have about every flavor of stevia drops. If you like horchata, you can make a quick and dirty version of that with some unsweetened almond milk, vanilla, and cinnamon stevia drops. As for the Bears, I look forward to watching Mitch Trubisky socially distance his passes from his receivers. 😄

[@erikahead]

I can also see sprinkling some Stevia sweetened chocolate chips on this as it comes out of the oven so you can spread them out and have a little layer chocolate, or you could pick some coconut oil with cocoa powder and your English toffee maybe a little bit of almond butter for texture and spread out over the top as well. Thanks for the recipe!

[@SeriousKeto]

It's like you have a psychic vision of next week's videos. 😀

[@erikahead]

@@SeriousKeto The Better Homes and Garden Cookbook that I grew up with had a delicious English toffee recipe that I started making in junior high and friends and coworkers absolutely loved, and still request it after all of these years.. It had the chocolate on top and that's what your recipe reminded me of.

[@lisaanderson8054]

I bought one of those frother whisks on the streets of Guadalajara. I had never seen it before your video.

[@SeriousKeto]

They are awesome!

[@JNante]

I received one years ago as a promotion at our local grocery store, now all I have to do is find it 🤣🙄.

[@daxxydog5777]

Coffee ice cream! Like Heath bar crunch!

[@kaviishthakkar8344]

Hi looks really yummy n v dont prefer too sweet so sounds perfect. This can be used in chocolate bars? Plz tell me r these similar to chocolate almond florentines? Awaiting ur reply. Can u pls suggest a substitue for egg plz.

[@SeriousKeto]

Yes, they can be used in chocolate bars. I don't know what almond florentines are. A possible substitute for egg would be aquafaba (the liquid in a can of chick peas).

[@scottmiller1285]

Congratulations 🎉! You're not clusters and almond toffee brittle had a baby. Made the brittle, broke them up then coated in the chocolate from the nut clusters. Used almonds, pecans, and macadamias.

[@SeriousKeto]

Yum

[@edracz1224]

Genius again

[@davidsquire1098]

Hey Steve! Did you say you have this recipe using pecans? Trying to find it or can I just replace pecans for almonds? Sadly my body has a very hard time digesting almonds after I had the Whipple surgery in 2013. Great presentation as always!

[@SeriousKeto]

You could probably do a straight up swap with pecans. Alternatively, there is this recipe (which the almond one is based off): kzbin.info/www/bejne/movNmZqhmdyMgqc

[@rdyer8764]

YUMM!! I like this even better than the candied pecans! I think I may try this recipe but with pecans instead of almonds just to see how it differs. Also cannot wait to see fat-bombs with these. OOOOH - tonguegasm. One thing I thought I would mention is my technique for using the ziploc bag for mixing. After I pour in my ingredients, I seal the bag ALMOST all the way across leaving a gap of about 1 inch. Then I 'inflate' the bag by gently blowing through the 1 inch gap until the bag is bulging like a pillow. Once full, I quickly close the rest of the seam. Mixing then looks like rotating a pillow. I do this in all directions, and the mixing is very quick and very complete. Some may say - especially during these quarantine times - that this could be unhealthy. Yeah, possibly true, but these goodies are almost exclusively for me. My wife has some, but we've already shared our viruses. Also these bake at 250 degrees for an hour. I'm pretty sure that will kill any critters that may come from that one breath of air.

[@SeriousKeto]

I've made some candy bars with these (video likely next week) and my non-keto wife and daughter both loved them. Glad you like the recipe.

[@BostonBorn]

😋😋😋

[@Tateman]

Looks great. Have you been getting your sweeteners online, or is there a place you have picked them up local? I don't recall seeing Boca sweet in stores, but Sprouts or whole foods usually caring what I need. Though, I do get cheaper deals online most times haha.

[@SeriousKeto]

I get most everything at Amazon. I have a health food store a mile from my house, but everything there is 30-40% higher than Amazon.

[@cty5498]

Hoping to make this a keto "Just the Nuts" style Poppycock.

[@nurseonthego4u]

Yummo. :-)

[@mapost2]

Just made these. Holy crap! I had to stop picking at it as it was cooling. Any suggestions on storage?

[@SeriousKeto]

Ziplock bag. I throw a desiccant packet in there to keep things crunchy.

[@sherrygodward1436]

I made it yesterday per instructions (50/50 brown/white sweetners) but for some reason mine didn't set up hard enough even after 8 hours. It turned out more like granola chunks. So, I'm going to use it that way - maybe with yogurt and berries. P.S. It had the perfect amount of sweet taste. I didn't have english toffee stevia drops, so used maple stevia drops which turned out yummy too.

[@SeriousKeto]

Hmmm... I'd say mine takes about 2 hours to full harden up. Out of curiosity, have you ever tested / calibrated the temp on your oven?

[@sherrygodward1436]

@@SeriousKeto No I haven't. It's a newer oven, but that doesn't mean anything, right? I'll put a thermometer in it the next time I use it. Thanks for the tip.

[@SeriousKeto]

@@sherrygodward1436 Also, I have a baking steel that I always keep on the lower rack of my oven (unless I'm making pizza, then I move it up and cook on that). A baking steel really helps maintain a uniform temp inside your oven.

[@sherrygodward1436]

@@SeriousKeto Thanks, I'll check those out.

[@bettyboggs6442]

I need to order those sweeteners. I only have Swerve.

[@SeriousKeto]

If you're looking to make the sweetest version and don't mind a couple extra carbs, the Truvia brown is great. It does contain some sugar, though, so it definitely is not for everyone and takes this recipe into "dirty keto" territory. For white sweeteners, allulose and Bocha Sweet are my faves.

[@saveyoutub]

Saved before watching like a newly released tracked from a musician lol.

[@rubyc.4311]

Looks yummy! Can you add butter to this recipe?

[@SeriousKeto]

I haven’t tried. Sorry.

[@neenee112550]

Hi Steve...Since I need to order the flavored Stevia drops...what other flavors would you recommend to have on hand for baking etc.?

[@SeriousKeto]

The ones that get the most use in my kitchen are: - Chocolate (for coffee and cooking) - Cinnamon (beverages and cooking) - Vanilla Creme (coffee, my apple cider vinegar tonic, and cooking) - Maple (cooking) - English toffee (coffee and cooking) - Lemon/Lime (cocktails) I find that the Sweet Leaf brand is thinner (and I believe stronger), whereas the Now brand is thicker.

[@neenee112550]

@@SeriousKeto thank you ...I will order a few today! Keep up the great recipes and upbeat videos...and, stay well!

[@chriscorzine298]

Sounds like a good movie treat if we're ever allowed to go to the movies again. What about a popcorn substitute?

[@SeriousKeto]

Popcorn could be tough....

[@CalgaryGuy]

would replacing the flavoured stevia with a flavoured protein powered such as cinnamon toast crunch work?

[@SeriousKeto]

No. That would not work.

[@hespie3579]

I’ve just made my second batch of this, first turned out perfect but the second is more like nuts in toffee sauce, it just won’t dry and no way will it become ‘brittle’. Tastes lovely, I can use it but it’s not what I planned! The only difference between batches was the sweeteners. First batch I used Sweetly, a brown sugar substitute plus Truvia and Mammas Zugar (essentially erythritol). Second batch (because I wanted to lessen the ‘cooling’ effect of erythritol) I used half:half Xylitol and Sweetly so minimum erythritol and therefore cooling but definitely not brittle! Did you have any problems like this when you were experimenting?

[@SeriousKeto]

No, but I never use Xylitol. It does quite the number on my gastrointestinal system.

[@hespie3579]

Serious Keto Thank you for the rapid reply. Sorry to hear that! I seem to have cast iron innards, nothing affects me. I like Xylitol as the most palatable as we can’t yet buy allulose in the UK. I’ll try again with the first combo when I’ve finish my nuts in sauce 🙄😁

[@hespie3579]

Edit: I’ve just made another batch using Truvia and a brown sugar substitute called Sweetly. Very crunchy and ‘brittle’ so I suspect that Xylitol inhibits crunchiness. My main problem now is stopping myself from picking at it every time I walk past the tub.

[@KetoCookbooksCorner]

😋❤😋

[@joancook8454]

Could I use Lakanto maple syrup instead of toffee flavored stevia? And or vanilla stevia in addition to syrup.

[@SeriousKeto]

It would probably taste quite different, but I suppose you could...

[@IvanaJohannaHrovat]

Is it possible to use it blended in cake recipes that require normal grounded brittle?

[@SeriousKeto]

I have only had this straight up and in one of my candy bar/fat bomb recipes.

[@keinohrtini]

I will definitely try it!! Has anyone a solution for the cold mouthfeel you get from erythritol? I bought a big bag of granulated erythritol for baking but the mouthfeel of the baked goods is almost unbearable. Any suggestions on how to get rid of it?? PLEASE!!!! :)

[@SeriousKeto]

I get that from every brand of erythritol. My favorite sweetener is BochaSweet. It’s expensive but there’s no cooling effect.

[@keinohrtini]

@@SeriousKeto Thanks for the recommendation! I will give it a try! It sounds very interesting and I like that it comes from a plant. Do you use Xylitol? I heard from somewhere that it spikes your insulin but on the other hand it is used by diabetics as a sugar alternative. Do you have any thoughts on it?!

[@SeriousKeto]

@@keinohrtini Xylitol has a powerful and almost immediate laxative effect on me. I'll leave it at that.

[@keinohrtini]

@@SeriousKeto :) Gotcha!

[@mechanic6682]

Are you using raw or roasted almonds? They look raw but I'd hate to get it wrong. Thanks

[@SeriousKeto]

They are the raw almonds from Costco

[@KickingMule1]

Where can I get a plunger wisp. Amazon doesn’t respond to that term.

[@SeriousKeto]

Here is mine: amzn.to/3Jz3uWa There are cheaper ones, but I've tried them and the springs wear out very quickly. You get what you pay for.

[@pennybrown3972]

OMG! I ❤️ you 😉

[@christinajacobson61]

I'm thinking that if u start w brown butter, you will not need the toffee stevia.

[@SeriousKeto]

Maybe...

[@arodsa8882]

Can you use a different kind of nut?

[@SeriousKeto]

If you want to

[@libertygal]

What function does the egg white serve? Is there any way to swap it out or leave it out altogether?

[@SeriousKeto]

It’s a binder that holds everything together

[@libertygal]

@@SeriousKeto thanks, would a yolk work for that purpose, do you think? The yolks are less allergenic.

[@SeriousKeto]

@@libertygal No. You need to use a white.

[@robert111k]

Forget about that English toffe flavoured stevia thing and add a couple tablespoons of slightly toasted green anise seeds instead. You'll thank me forever 😇

[@justpassinthru]

Yum! Tried to print from your link again but it's not working. Print button nor highlighting recipe to send to printer didn't work

[@SeriousKeto]

On a Windows 10 system, using either Chrome, Edge or Firefox as my browser, they all print fine (though because of the recipe length, it prints out a wasted 3rd page). This is with the Print button next to the Pinterest button on the picture above the recipe.

[@justpassinthru]

@@SeriousKeto not on my Android. I don't ever have a problem with any others that i want to print.

[@SeriousKeto]

I don't know the first thing about Android. If you tell me what browser you are using on Android, I can go to the recipe plug-in developer with that info and maybe they can do something.

[@justpassinthru]

@@SeriousKeto i use Firefox but it's not a big deal if it's not an easy fix. Just wanted you to know in case others have the same issue.

[@SeriousKeto]

That's helpful info. If I get other users with printing issues and find that it's also an Android thing, that gives me something I can go to the recipe plug-in developer with. Thanks!

[@kowkrazy1966]

What did I do wrong...mine wouldnt firm up and remained sticky. They taste good but very sticky and messy to eat.

[@SeriousKeto]

Check out my oven calibration video. Your oven may be running cool.

[@robinkramer6690]

Looks yummy. This can be dangerous for me though.

[@SeriousKeto]

My test for how good a keto treat is: If I need to hide it from my family to keep it from getting completely eaten before I have a chance, it must be pretty darn good. This is one that needs to be hidden. 😄

[@RoseLawrence765]

🎉💕🎉🎈

[@peterkrumruck1339]

Did you had to plant this into my brain? Lion diet and can't stop thinking about it😢

[@SeriousKeto]

Sorry…

[@tadbiscuit2042]

Ah perfect it's my birthday :)

[@SeriousKeto]

Happy birthday!

[@AmberMichelleAmber]

I noticed you didn't use Bocha Sweet, any particular reason? I'm just wondering if you find the allulose comparable? Love Bocha Sweet buuuuut $$$$$.

[@SeriousKeto]

Allulose is solid, but BochaSweet is my favorite. I'm trying to be cost conscious right now (both for myself and for others) given the current world situation. I don't want to turn someone off of this recipe out of concern for buying a $20 bag of BochaSweet.

[@allongtin1243]

@@SeriousKeto I'm a BochaSweet Snob now ...love the stuff

[@pilotdrift05]

Will pecans work?

[@SeriousKeto]

Like this? kzbin.info/www/bejne/movNmZqhmdyMgqc

[@cassieoz1702]

Ach! Wish I could get allulose 😒

[@jayan9950]

Can this be cooked in stovetop?

[@SeriousKeto]

I believe just the oven.

[@philipmichel215]

Don't think this belongs in the podcast playlist

[@SeriousKeto]

Thanks for the catch. The reason this is in the podcast playlist is the same reason Matchbox and Pokemon videos show up in some of my playlists: my grandson using my iPad. 😄

[@jimgreene9953]

I have noticed in a couple of your videos, that you rotate a tray in the oven 180 degrees halfway through...can you help out a "domestically challenged bachelor" 🙄, by briefly explaining what the purpose of that is?

[@SeriousKeto]

Because many ovens heat unevenly, with hot and cold spots. Rotating something you are baking helps ensure even cooking.

[@arete9136]

Almonds: Omega 6 nightmare. Phytic acid / Phytate nightmare. Bee nightmare. Soak and de-skin if your going to consume.