Toffee Almonds / Brittle

Toffee Almonds / Brittle

5 from 6 votes
Recipe by Steve @ SeriousKetoCourse: Appetizers & Snacks, DessertsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Total Carbs


Net carbs







This is similar to my candied pecans recipe, but when I created it, my goal was to use this as an ingredient in keto chocolate bars and/or fat bombs. The resulting recipe wound up turning into a very addicting toffee almond brittle.


  • 4 cups unsalted almonds

  • 2 TB unsalted butter, melted

  • 1/2 cup white non-sugar sweetener (see notes)

  • 1/2 cup brown non-sugar sweetener (see notes)

  • 1 tsp sea salt

  • 1 large egg white

  • 1 TB water

  • 1/2 tsp English toffee stevia drops


  • Preheat oven to 250F
  • If you want whole candied almonds, skip to step #3. If you are making brittle, roughly chop the almonds — a food processor is recommended.
  • Place the almonds in a 1 gallon zip-lock bag and drizzle with the melted butter. Massage the bag to thoroughly coat the almonds, then set the bag aside while you make your sweetener.
  • Combine your sweeteners (see notes) and salt in a bowl or Pyrex measuring cup. Make sure there are no clumps of brown sweetener.
  • In a separate bow or Pyrex measuring cup whisk the egg white, water and stevia drops until frothy.
  • Pour the egg white foam into the bag of almonds and massage to distribute, then pour the sweetener mixture into the bag. Again massage until you see no dry sweetener and all of the almonds are coated.
  • Pour the almonds onto a baking sheet lined with a silcone mat and spread out into a single layer of almonds (or roughly 1/2 thick if you are making brittle).
  • Bake for 60 minutes, turning the baking sheet half way through.
  • Remove from oven and allow to cool for at least one hour (preferably two). If you are making whole candied almonds, use a spoon or spatula to mix them up / break them apart. If you are making brittle, flip the entire sheet of brittle upside down on your silicone mat.
  • Allow another hour or two for the sweetener to completely candy and firm up. When the it is no longer tacky to the touch, you can break it apart and serve.

Recipe Video


  • 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.
  • Also, in the 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.
  • Lastly, if you’re willing to accept a few extra carbs, you could use Truvia brown in place of one of the brown sweetener. This will add 2g net carbs per ounce of this brittle. The total yield on this brittle was approximately 20 ounces.

Products used in this recipe / video:


  1. I made this today. I used Allulose & Truvia brown sugar substitute. It’s not setting – It’s been 4 1/2 hrs and it’s still tacky. I’ve popped it back in the oven to see if it will help.Anyone else have problems like this?

    • Steve @ SeriousKeto

      I had another person who had issues with it not setting for her. She got a thermometer and tested her oven and found it ran about 25 degrees colder than what she had it set at.

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