The new status of “classic” in our house ultimately comes down to one thing — replay value. Like all of you, we are quite busy and try to work from our pantry rather than make unplanned one-off trips to the grocery store. This Keto Macadamia Brittle uses only a few ingredients that we always have around — butter, erythritol, macadamias, vanilla, and super dark chocolate. 🍫 This makes it an easy one to reach for to make consistently year after year.
This recipe’s simplicity also makes it incredibly kid-friendly, so it is fun for the whole family 👪 around the holidays. Our little ones love to watch the sweetener transform and caramelize. With appropriate supervision they can stir in the nuts and help to pour out the mix. Then the magical hardening occurs, after which they love breaking the brittle up and dipping it in dark chocolate.
Dark Chocolate Keto Macadamia Brittle 🍫🍪
We knew that this keto macadamia brittle was destined to be a classic around here at first bite. It's a taste combination that is pure holiday season magic -- keto toffee, roasted macadamias, and ultra dark chocolate.
Course Dessert
Cuisine American, Keto, Low Carb
Keyword butter, christmas, christmas cookie, dark chocolate, double boiler, holidays, kid friendly, macadamia nut, Royal Hawaiian, toffee
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 30 minutes
Servings 16 servings
Calories 148 kcal
Ingredients
1 cup roasted macadamia nut halves
1/2 cup erythritol
1/2 cup salted butter
1/2 tsp vanilla extract
3 1/2 ounces 85% dark chocolate
Equipment
half sheet pan
parchment paper
avocado oil
candy thermometer
Instructions
Chop the butter into small pieces and melt in a saucepan.
Add the erythritol and bring to a boil, stirring to dissolve it completely.
The simmering will slow as the water boils off and the mixture will thicken slightly and start to caramelize and smell amazing. If you are using a candy thermometer, which I recommend, the mixture will be a little over 300 degrees F. Remove from the heat at this point.
Stir in the vanilla and the macadamias. Stir gently to let the mixture begin to cool and thicken a little.
Cover the sheet pan with a piece of parchment paper and lubricate the surface lightly with avocado oil.
Pour out the mixture onto the sheet pan and let cool completely. You can place it into the fridge to speed this process up.
Once the mix is cool, break into approximately 16 pieces and set aside.
Either using a microwave or a double boiler, melt the dark chocolate in a small bowl. Dip the pieces into the dark chocolate and place back on the parchment paper to cool completely. You can place it in the fridge again to speed things up. Serve.
Recipe Notes
This recipe produces candy that lives up to its "brittle" moniker. It will not be as hard as its full sugar counterpart. I would not advise using a cooling rack for draining excess chocolate from the candy after dipping it in dark chocolate. It will be very difficult to remove from the rack when cool without destroying it.