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	Comments on: Macadamia-Coconut Brittle	</title>
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	<description>Tasty Yum-Yums &#38; Fat-Fatty Goodness</description>
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		<title>
		By: Michelle Ver Elst 		</title>
		<link>https://djfoodie.com/macadamia-coconut-brittle/#comment-1415</link>

		<dc:creator><![CDATA[Michelle Ver Elst ]]></dc:creator>
		<pubDate>Wed, 28 Oct 2015 07:28:45 +0000</pubDate>
		<guid isPermaLink="false">http://djfoodie.com/macadamia-coconut-brittle/#comment-1415</guid>

					<description><![CDATA[What is Tagros, sorry forgot spelling&#160;]]></description>
			<content:encoded><![CDATA[<p>What is Tagros, sorry forgot spelling&nbsp;</p>
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		<title>
		By: DJ Foodie		</title>
		<link>https://djfoodie.com/macadamia-coconut-brittle/#comment-1414</link>

		<dc:creator><![CDATA[DJ Foodie]]></dc:creator>
		<pubDate>Mon, 29 Sep 2014 23:52:39 +0000</pubDate>
		<guid isPermaLink="false">http://djfoodie.com/macadamia-coconut-brittle/#comment-1414</guid>

					<description><![CDATA[Hi Belle, if you read through my blog, you&#039;ll see I wrote a review of many different sweeteners, a few months ago.  Here&#039;s what I had to say about Monkfruit in the Raw:&#060;br /&#062;&#060;br /&#062; 

This product contains Dextrose and Monk Fruit Extract. Frankly ... this product makes me mad. The first ingredient is dextrose, which is glucose, which is instant blood sugar. It&#039;s worse for you that straight up table sugar. It&#039;s enhanced with some monk fruit. The dextrose comes from corn, so it&#039;s a &#034;natural&#034; ingredient, with a cutesy name suggesting something, somewhere along the way may have accidentally rested near something raw. It measures like sugar, but ... really ... the ratings for it stink, it&#039;s just &#034;Super Sugar&#034; branded in an appealing manner and hidden behind laws to take advantage of people that don&#039;t know any better. Pass this one up. It runs about $23 a lb. Because dextrose is lighter than sugar, it actually runs closer to $9.50 per lbs of sugar equivalent sweetness. The more I read about this company, their products&#039; ingredients and overall product line ... I&#039;m officially saying that this company is mired in bull-pucky. Their products are expensive, purporting to be natural, but are all highly refined and packed with flaked glucose. They&#039;ve also got an agave product. They are capitalizing on trends and charging handily for it. Smart and devious people are at work here ... taking advantage of buzzwords. Bleh. Skip any and all &#034;in the raw&#034; products ... in my opinion, of course.]]></description>
			<content:encoded><![CDATA[<p>Hi Belle, if you read through my blog, you&#8217;ll see I wrote a review of many different sweeteners, a few months ago.  Here&#8217;s what I had to say about Monkfruit in the Raw:&lt;br /&gt;&lt;br /&gt; </p>
<p>This product contains Dextrose and Monk Fruit Extract. Frankly &#8230; this product makes me mad. The first ingredient is dextrose, which is glucose, which is instant blood sugar. It&#8217;s worse for you that straight up table sugar. It&#8217;s enhanced with some monk fruit. The dextrose comes from corn, so it&#8217;s a &quot;natural&quot; ingredient, with a cutesy name suggesting something, somewhere along the way may have accidentally rested near something raw. It measures like sugar, but &#8230; really &#8230; the ratings for it stink, it&#8217;s just &quot;Super Sugar&quot; branded in an appealing manner and hidden behind laws to take advantage of people that don&#8217;t know any better. Pass this one up. It runs about $23 a lb. Because dextrose is lighter than sugar, it actually runs closer to $9.50 per lbs of sugar equivalent sweetness. The more I read about this company, their products&#8217; ingredients and overall product line &#8230; I&#8217;m officially saying that this company is mired in bull-pucky. Their products are expensive, purporting to be natural, but are all highly refined and packed with flaked glucose. They&#8217;ve also got an agave product. They are capitalizing on trends and charging handily for it. Smart and devious people are at work here &#8230; taking advantage of buzzwords. Bleh. Skip any and all &quot;in the raw&quot; products &#8230; in my opinion, of course.</p>
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		<title>
		By: Belle		</title>
		<link>https://djfoodie.com/macadamia-coconut-brittle/#comment-1413</link>

		<dc:creator><![CDATA[Belle]]></dc:creator>
		<pubDate>Sun, 28 Sep 2014 10:22:40 +0000</pubDate>
		<guid isPermaLink="false">http://djfoodie.com/macadamia-coconut-brittle/#comment-1413</guid>

					<description><![CDATA[Has anyone here tried &#034;MONK FRUIT IN THE RAW&#034; as a sweetener??  It is a real sweetener but still low carb. I just haven&#039;t bought it yet but it is on my list.]]></description>
			<content:encoded><![CDATA[<p>Has anyone here tried &quot;MONK FRUIT IN THE RAW&quot; as a sweetener??  It is a real sweetener but still low carb. I just haven&#8217;t bought it yet but it is on my list.</p>
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		<title>
		By: DJ Foodie		</title>
		<link>https://djfoodie.com/macadamia-coconut-brittle/#comment-1412</link>

		<dc:creator><![CDATA[DJ Foodie]]></dc:creator>
		<pubDate>Thu, 11 Sep 2014 00:39:11 +0000</pubDate>
		<guid isPermaLink="false">http://djfoodie.com/macadamia-coconut-brittle/#comment-1412</guid>

					<description><![CDATA[Deb ? you are correct!  If I had to guess, I would guess that I copied the erythritol information and then reduced it by 25% for the total to count for the sugar-alcohol.  My mistake!  Yes, according to the label, it?s essentially 1 carb per gram.  This is the same as sugar.  Sugar weighs about 198 grams per cup and has 48 tsp.  So ? my math needs corrected.  I should have total carbs set at 99 and sugar alcohols set at 74.25.  This would mean a total net carb count of 24.75, for a 1/2 cup of tagatose.  This means the full recipe has 29.13 net carbs, for a total serving net carb count of: 2.43 net carbs.  Good catch!  Thank you for letting me know!]]></description>
			<content:encoded><![CDATA[<p>Deb ? you are correct!  If I had to guess, I would guess that I copied the erythritol information and then reduced it by 25% for the total to count for the sugar-alcohol.  My mistake!  Yes, according to the label, it?s essentially 1 carb per gram.  This is the same as sugar.  Sugar weighs about 198 grams per cup and has 48 tsp.  So ? my math needs corrected.  I should have total carbs set at 99 and sugar alcohols set at 74.25.  This would mean a total net carb count of 24.75, for a 1/2 cup of tagatose.  This means the full recipe has 29.13 net carbs, for a total serving net carb count of: 2.43 net carbs.  Good catch!  Thank you for letting me know!</p>
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		<title>
		By: Deb		</title>
		<link>https://djfoodie.com/macadamia-coconut-brittle/#comment-1411</link>

		<dc:creator><![CDATA[Deb]]></dc:creator>
		<pubDate>Thu, 11 Sep 2014 00:11:43 +0000</pubDate>
		<guid isPermaLink="false">http://djfoodie.com/macadamia-coconut-brittle/#comment-1411</guid>

					<description><![CDATA[I love your blog and have learned so much from your recipes. I am interested in adding tagatose to your sweetener blends. I&#039;m trying to figure out the carb count for it and on this recipe for 1/2 cup of Tagatose you show 196 carbs. On the nutrition label it shows  4 carbs per 4gm, which I think is 1 teaspoon. Since there&#039;s 24 tsp in 1/2 cup and 4 time 24 equals 96, shouldn&#039;t the carb count be 96 instead of 198? I&#039;m probably wrong--math isn&#039;t my strong suit! Could you clarify please?]]></description>
			<content:encoded><![CDATA[<p>I love your blog and have learned so much from your recipes. I am interested in adding tagatose to your sweetener blends. I&#8217;m trying to figure out the carb count for it and on this recipe for 1/2 cup of Tagatose you show 196 carbs. On the nutrition label it shows  4 carbs per 4gm, which I think is 1 teaspoon. Since there&#8217;s 24 tsp in 1/2 cup and 4 time 24 equals 96, shouldn&#8217;t the carb count be 96 instead of 198? I&#8217;m probably wrong&#8211;math isn&#8217;t my strong suit! Could you clarify please?</p>
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		<title>
		By: DJ Foodie		</title>
		<link>https://djfoodie.com/macadamia-coconut-brittle/#comment-1410</link>

		<dc:creator><![CDATA[DJ Foodie]]></dc:creator>
		<pubDate>Sat, 29 Mar 2014 20:43:22 +0000</pubDate>
		<guid isPermaLink="false">http://djfoodie.com/macadamia-coconut-brittle/#comment-1410</guid>

					<description><![CDATA[Thanks, Theresa!  That&#039;s exactly my reasoning behind posting some of the less than stellar recipes and being up front about it.  It creates a fun starting point/challenge for people.  A random aside ... I think this would do well with the coconut sugar, but I read in the darker corners of the internet that coconut sugar&#039;s glycemic index is boosted by caramelizing it.  I have no idea if there is any truth to that, but if you&#039;re someone who monitors their blood sugar ... be aware that the extra heat may breakdown that particular sugar into a new type of sugar, which may have a higher hit to your blood sugars ... maybe.  Just an aside.  In any event, if you come up with any new tasty or clever ways  to turn this into a super fantastic brittle, please report back! Thanks! :)]]></description>
			<content:encoded><![CDATA[<p>Thanks, Theresa!  That&#8217;s exactly my reasoning behind posting some of the less than stellar recipes and being up front about it.  It creates a fun starting point/challenge for people.  A random aside &#8230; I think this would do well with the coconut sugar, but I read in the darker corners of the internet that coconut sugar&#8217;s glycemic index is boosted by caramelizing it.  I have no idea if there is any truth to that, but if you&#8217;re someone who monitors their blood sugar &#8230; be aware that the extra heat may breakdown that particular sugar into a new type of sugar, which may have a higher hit to your blood sugars &#8230; maybe.  Just an aside.  In any event, if you come up with any new tasty or clever ways  to turn this into a super fantastic brittle, please report back! Thanks! 🙂</p>
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		<title>
		By: Theresa Scholtz		</title>
		<link>https://djfoodie.com/macadamia-coconut-brittle/#comment-1409</link>

		<dc:creator><![CDATA[Theresa Scholtz]]></dc:creator>
		<pubDate>Sat, 29 Mar 2014 20:30:03 +0000</pubDate>
		<guid isPermaLink="false">http://djfoodie.com/macadamia-coconut-brittle/#comment-1409</guid>

					<description><![CDATA[I think, absolutely post recipes like this! I don&#039;t know about everyone else, but I often use recipes as a starting point and try out different combinations &#038; ideas with them. If you post something that&#039;s &#034;less than perfect&#034;, you now have all of us to play with it, test it out, make changes, etc. I was pondering xylitol and I see I wasn&#039;t the only one! I don&#039;t like processed sugars but I do use coconut sugar, so I might fiddle around with it that way too. Maybe mix the two to lower the carbs?.We can all use your fabulous ideas!!  :)]]></description>
			<content:encoded><![CDATA[<p>I think, absolutely post recipes like this! I don&#8217;t know about everyone else, but I often use recipes as a starting point and try out different combinations &amp; ideas with them. If you post something that&#8217;s &quot;less than perfect&quot;, you now have all of us to play with it, test it out, make changes, etc. I was pondering xylitol and I see I wasn&#8217;t the only one! I don&#8217;t like processed sugars but I do use coconut sugar, so I might fiddle around with it that way too. Maybe mix the two to lower the carbs?.We can all use your fabulous ideas!!  🙂</p>
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		<title>
		By: DJ Foodie		</title>
		<link>https://djfoodie.com/macadamia-coconut-brittle/#comment-1408</link>

		<dc:creator><![CDATA[DJ Foodie]]></dc:creator>
		<pubDate>Sun, 02 Mar 2014 00:54:50 +0000</pubDate>
		<guid isPermaLink="false">http://djfoodie.com/macadamia-coconut-brittle/#comment-1408</guid>

					<description><![CDATA[My pleasure, Megan!  ;)]]></description>
			<content:encoded><![CDATA[<p>My pleasure, Megan!  😉</p>
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		<title>
		By: Megan		</title>
		<link>https://djfoodie.com/macadamia-coconut-brittle/#comment-1407</link>

		<dc:creator><![CDATA[Megan]]></dc:creator>
		<pubDate>Sat, 01 Mar 2014 15:05:57 +0000</pubDate>
		<guid isPermaLink="false">http://djfoodie.com/macadamia-coconut-brittle/#comment-1407</guid>

					<description><![CDATA[&#034;...the pooties...&#034;  Thanks for making me laugh :)]]></description>
			<content:encoded><![CDATA[<p>&quot;&#8230;the pooties&#8230;&quot;  Thanks for making me laugh 🙂</p>
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		<title>
		By: DJ Foodie		</title>
		<link>https://djfoodie.com/macadamia-coconut-brittle/#comment-1406</link>

		<dc:creator><![CDATA[DJ Foodie]]></dc:creator>
		<pubDate>Wed, 12 Feb 2014 02:09:42 +0000</pubDate>
		<guid isPermaLink="false">http://djfoodie.com/macadamia-coconut-brittle/#comment-1406</guid>

					<description><![CDATA[Paula, that&#039;s really interesting!  I don&#039;t use xylitol very often, because it&#039;s got a GI higher than zero.  I&#039;m happy with erythritol.  If/when I&#039;ve wanted a caramel flavor, I&#039;ve always browned butter.  I am a bit surprised about the Just Like Sugar, though!  Now I feel like I should really play with it.  I&#039;ve never really considered it, because I&#039;ve used another, similar product called &#034;Sweet Perfection&#034;, which ... I didn&#039;t much care for.  It wasn&#039;t very sweet and really felt more &#034;chalky&#034; to me, than anything ... As a result, I&#039;ve always discounted these types of sweeteners.  I think they&#039;re great in blends (like what you&#039;ve done), but as a standalone ... meh.  You&#039;ve made me rethink this.  Thanks! :)]]></description>
			<content:encoded><![CDATA[<p>Paula, that&#8217;s really interesting!  I don&#8217;t use xylitol very often, because it&#8217;s got a GI higher than zero.  I&#8217;m happy with erythritol.  If/when I&#8217;ve wanted a caramel flavor, I&#8217;ve always browned butter.  I am a bit surprised about the Just Like Sugar, though!  Now I feel like I should really play with it.  I&#8217;ve never really considered it, because I&#8217;ve used another, similar product called &quot;Sweet Perfection&quot;, which &#8230; I didn&#8217;t much care for.  It wasn&#8217;t very sweet and really felt more &quot;chalky&quot; to me, than anything &#8230; As a result, I&#8217;ve always discounted these types of sweeteners.  I think they&#8217;re great in blends (like what you&#8217;ve done), but as a standalone &#8230; meh.  You&#8217;ve made me rethink this.  Thanks! 🙂</p>
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