Cinnamon Pecan Brittle
- Carbohydrate 41.5992650255421 g
- Cholesterol 0 mg
- Fat 157.066565132631 g
- Fiber 25.9881007564553 g
- Protein 23.9812400168991 g
- Saturated Fat 13.4813700113889 g
- Serving Size 1 1 Recipe (315g)
- Sodium 2388.325 mg
- Sugar 15.6111642690868 g
- Trans Fat 7.51233100621966 g
- Calories 1567 calories
Step-by-step
- In a large bowl, whisk together egg white, agave, salt and cinnamon
- Toss nuts in the egg white mixture to coat
- Pour nut mixture onto a parchment paper lined baking sheet
- Bake at 300° for 30 minutes, until nuts are browned
- Allow nuts to cool for 5 minutes, then break apart and serve
Traditional sugar-slab brittles require a candy thermometer and precise boiling stages, but this lighter version relies on a whipped protein binder instead of a hot sucrose syrup. Whisking the egg white until it becomes frothy before incorporating the agave nectar ensures that the cinnamon and Celtic sea salt adhere uniformly to every crevice of the nut surfaces. Spread the coated pecans in a single layer on parchment paper, ensuring no heavy overlapping occurs, and bake at 300 degrees Fahrenheit for 30 minutes until the natural oils within the nuts turn fragrant and deeply browned. If stacking the cooled pieces for later use, insert sheets of wax paper between the layers to prevent ambient humidity from softening the brittle texture. Stored in an airtight container at room temperature, this preparation maintains its crisp bite for up to two weeks without requiring refrigeration. Should the pieces absorb moisture over time and lose their initial snap, revive them by placing the brittle on a baking sheet in a 250-degree oven for five minutes.
