Maple Nut Brittle
Maple Nut Brittle is a scrumptious dairy-free confection that is super easy to make and hopelessly addicting. Crunchy, slightly sweet, and incredibly delicious, Maple Nut Brittle is made with 9 ingredients:
- macadamia nuts
- coconut flakes
- cacao nibs
- maple syrup
- sorghum syrup
- canola oil
- coconut sugar
The recipe for Maple Nut Brittle is a variation of a recipe (Coconut Cacao Nib Brittle) from Ageless Vegan (an excellent plant-based cookbook) by Tracye McQuirter, who claims cacao nibs are the star of the show and I have to agree with her. Cacao nibs offer a subtle but deep chocolate flavor without the added sugar or cocoa butter. McQuiter’s recipe does not include pecans or sorghum syrup but mine does because the addition of sorghum syrup makes the brittle crunchier while the pecans add more flavor especially when combined with maple syrup.
- 1/2 cup coarsely chopped macadamia nuts
- 1/2 cup coarsely chopped pecans
- 1/2 cup unsweetened coconut flakes
- 1/4 cup cacao nibs
- 1 tablespoon coconut sugar
- 2 tablespoons canola oil
- 1/4 cup pure maple syrup
- 1/4 cup sorghum syrup
- 1/4-1/2 teaspoon salt, optional
Preheat the oven to 325 degrees.
Pour the maple syrup, sorghum syrup, and canola oil in a small sauce pan, blend with a whisk, and bring to a boil. Lower the heat to a simmer (so the mixture doesn’t boil over) and cook for 3 minutes.
Pour the liquid ingredients into the dry ingredients and blend using a large spoon.
Line a small cookie sheet with parchment paper.
Bake for 15-17 minutes, making sure not to burn the mixture (nuts burn easily..watch carefully).