You Can Enjoy Candy on the Low FODMAP Diet
This Low FODMAP Spiced Fruit & Nut Brittle is perfect for the holidays – or anytime you want something sweet, crunchy and packed with color and texture.
Ours contains pumpkin seeds, almonds, dried cranberries and pecans in a crispy, caramelized, brittle base flavored with “pumpkin spice”.
What is Pumpkin Spice?
Pumpkin spice is a spice blend and there is no pumpkin in sight! Depending on the brand, the ingredients can vary slightly. Most blends contain cinnamon, ginger and nutmeg and then will also include usually allspice OR cloves.
Any which way the blend adds all of those warm fall spices that we expect to taste in pumpkin pie or perhaps our pumpkin spiced latte.
It adds a lovely flavor to this Low FODMAP Spiced Fruit & Nut Brittle.
If you are a fan, be sure to check out our Low FODMAP Pumpkin Spice Mocha Latte Bars as well.
Low FODMAP Spiced Fruit & Nut Brittle
This Low FODMAP Spiced Fruit & Nut Brittle is jam packed with flavor and texture. Stick to a small portion!
Low FODMAP Serving Size Info: Makes many large slabs of brittle; 20 servings; try to eat small amounts
- 1 cup (198 g) sugar
- 1/2 cup (120 ml) light corn syrup, such as Karo
- 1/4 cup (60 ml) water
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin spice blend
- 1/4 teaspoon salt
- 1/2 cup (80 g) dried cranberries
- 1/2 cup (59 g) raw pumpkin seeds
- 1/3 cup (47 g) whole natural almonds
- 1/3 cup (35 g) pecan halves
Line a baking sheet pan with aluminum foil or parchment paper and coat with nonstick spray; set aside. Spritz a wooden spoon with nonstick spray, too.
Stir the sugar, corn syrup and water together in a heavy, deep pot. Clip a candy thermometer on the side, with the end of the thermometer in the middle of the sugar mixture and not touching the pan itself. Bring to a simmer over medium heat - do not stir, which would encourage crystallization - and allow to simmer for several minutes or until mixture reaches 300°F/150°C.
Remove from the heat and quickly stir in the butter, vanilla, baking soda, pumpkin spice blend and salt. The mixture will bubble up, which is okay (and why you need a deep pot). Now quickly stir in the cranberries, pumpkin seeds, almonds and pecans until well mixed. Immediately pour onto prepared pan. Use the coated wooden spoon to coax the mixture into a large puddle, as thin as possible.
Set the pan on a rack and let brittle cool completely. Once cooled, it can be broken into pieces. Store in an airtight container for up to 1 week.
Dédé's Quick Recipe Tips Video
- We like buying nuts and seeds in bulk and purchasing just what we need at the time. They can go bad easily, due to high oil content. If you have any leftover, store in an airtight container in the freezer.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
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FODMAP Everyday® Low FODMAP Recipes At A Glance:
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- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
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