Yield: 12 servings Prep time: 5 minutes, plus 15 minutes to chill Cook time: 5 minutes

    ¼ cup (½ stick) unsalted butter

    1 cup Swerve confectioners’-style sweetener or equivalent amount of powdered erythritol (see here)

    Seeds scraped from 1 vanilla bean (about 6 inches long), or 1 teaspoon vanilla extract

    1 cup raw almonds, chopped

    1. Line an 8-inch square baking dish with parchment paper, leaving some overhanging for easy removal.
    2. In a medium saucepan, simmer the butter until it froths and brown flecks appear. Whisk in the sweetener and vanilla bean seeds (discard the pod) and continue to heat for about 5 minutes, until well combined. Remove from the heat and stir in the almonds. Pour into the prepared pan and let cool to room temperature, then place in the refrigerator to set, about 15 minutes.
    3. Remove the cooled brittle from the refrigerator. Break into pieces for serving.
    4. Store in an airtight container in the refrigerator for up to 2 weeks.