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Servings:
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24
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Author Notes:
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This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. For some of April's informative low carb articles, check out the related links below.
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Ingredients:
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1 stick of butter (1/2 cup)
1 cup powdered Maltitol
1 1/2 cups coarsely chopped pecans
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Instructions:
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 Melt the butter in a large, nonstick fry pan. Add the Maltitol and heat on medium, stirring until it is blended and golden. The mixture will separate and then blend together again. Give it time for the color to darken, but don't over cook. Remove pan from heat and sprinkle nuts on the top. The photo below shows the color of Brittle in the pan at the moment it is ready.
Allow to cool. Cover and let set up. When the brittle is cooled, break it into pieces. Or if you are in a hurry, (as I always am) hasten the cooling by setting the pan in a larger pan of ice.
Total carbs = 12
About 1/2 carb per serving
Variations:
Add 1/4 cup unsweetened coconut. If you use walnuts instead of pecans you can deduct all the carbs. 1 cup of peanuts makes it peanut brittle.
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Recipes 
