Thanksgiving has come and past, and Christmas edges closer each day. As we helped decorate the tree yesterday, that holiday spirit started to get under my skin. For the entirety of my life, my family has upheld traditions of spending time together playing Christmas tunes, keeping cozy by the fire, and, most importantly, cooking lots of goodies. So as the holidays roll in, my pallet starts to turn to an assortment of comforting sweets.
Making these tasty devils is at least half of the fun, but I'll be honest, today I'm feeling a bit lazy. I've had faaaar too many days off in a row, and I'm sure you've heard that bit about "a body at rest tends to stay at rest"?... well, that's me. Fortunately, I have a fool proof, easy-as-it-gets holiday treat that is perfect for my predicament (or lack thereof). This recipe was given to me by my friends in Virginia that we stayed with last winter. They were pros at converting awesome recipes into slightly-healthier awesome recipes. This isn't exactly on the top of the list of health foods but my theory for staying healthy is not to completely ditch all those tasty things you've indulged in your whole life. Eat them in moderation and put thought into each ingredient, buying the best you can afford. On that note, let's break out the pasture butter, and sucanat!
Almond Brittle
1 stick Butter
1 cup Sucanat, or Raw Sugar
2 Tbsp. Maple Syrup
1 cup Raw Almonds, roughly chopped
Heat Butter, Sucanat, and Maple Syrup in sauce pan over medium heat, stir to combine. Leave on medium heat for about 20 minutes, letting mixture get nice and thick. I like to test if the brittle is ready by letting a drop cool on parchment, if it becomes hard and crunchy, take pan off of heat and stir in almonds. Immediately pour onto parchment, spreading to desired thickness. Let cool completely (10-15 minutes) before digging in!
You could also add shredded coconut and dried cranberries, to turn this into an extra special treat. Break out the cute tins and printed parchment, and you've got an tasty holiday gift. I actually considered turning todays batch into a gift... but I don't think I'm really feeling up to it this time around :)
