Coconut Almond Honey Brittle

I found this recipe on the website It is just incredible. I’d never made caramel using honey before, but now that I have, I am never making caramel with sugar.


To make caramel with honey, you have to simmer the honey to 255 F or 120 C. So the only thing you really need for this recipe is a candy thermometer. They’re super practical to have around the kitchen. You can’t make fluffy marshmallows without a thermometer, nor real Italian meringue.

If you don’t already have one, I strongly suggest you get one with a timer. It beeps as soon as your mixture reaches the ideal temperature.


Makes 8-10 bars (but feels like less when your sister-in-law spends the day at your house)



2 cups of almonds

1 cup unsweetened coconut flakes

½ cup honey

¼ cup water

1 tsp vanilla extract

½ tsp fleur de sel

1 cup puffed cereal, unsweetened

2 tbsp chia seeds


  1. Preheat oven to 350 F or 180 C. Place almonds and coconut flakes in an even layer and bake until golden (8-10 minutes).
  2. Line a square mold with parchment paper and set aside.
  3. In a large mixing bowl, mix toasted nuts, chia seeds, fleur de sel, and puffed cereal with a spatula.
  4. In a small saucepan, mix honey, water, and vanilla and simmer on medium-high heat until the mixture reaches 255 F or 120 C. As soon as the mixture reaches this temperature, take off the heat and pour over nut mixture. Mix until everything is coated by the caramel honey.
  5. Pour onto parchment-lined mold. Tear off a small piece of parchment paper and press down on the caramelized nuts until they form an even layer.
  6. Leave to cool until hardened, about 20-30 minutes.
  7. Turn onto a cutting board and chop in bars or in chunks.




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