Almond Brittle
Indulge in the irresistible crunch and caramelized sweetness of homemade Almond Brittle, a timeless treat that's perfect for holiday gifting or satisfying your sweet tooth year-round. This recipe combines golden, hard-crack caramel with lightly toasted raw almonds, enhancing the nutty flavor in every bite. A touch of vanilla and a dash of baking soda create a delightfully airy texture, while the glistening brittle sets beautifully with just a hint of buttery richness. With only 10 minutes of prep time and simple pantry ingredients like sugar, corn syrup, and butter, this easy Almond Brittle recipe is a stress-free way to make a gourmet-quality confection at home. Break it into pieces for the ultimate crunchy snack or wrap it up as a thoughtful homemade gift—either way, this sweet delight is sure to impress! Keywords: easy almond brittle recipe, homemade candy, holiday treats, crunchy almond dessert, caramelized almonds.
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 0.5 cup water
- 0.5 cup unsalted butter
- 2 cups raw almonds
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
Line a large baking sheet with parchment paper and set aside.
In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir until the sugar is just combined with the liquids.
Place the saucepan over medium-high heat. Allow the mixture to come to a boil without stirring further.
As the syrup begins to boil, add the butter to the pan and continue boiling until a candy thermometer reads 300°F (hard crack stage), about 10-15 minutes.
Meanwhile, lightly toast the almonds in a dry skillet over medium heat for about 5 minutes, stirring frequently to prevent burning. Once toasted, set aside.
When the sugar mixture reaches 300°F, immediately remove the saucepan from heat. Quickly stir in the baking soda, vanilla extract, and salt. The mixture will foam up when the baking soda is added.
Stir in the toasted almonds until evenly coated with the caramel mixture.
Quickly, pour the almond mixture onto the prepared baking sheet, spreading it evenly with a heat-resistant spatula.
Allow the brittle to cool completely at room temperature until it is firm and set, about 30 minutes.
Once set, break the brittle into pieces and store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
4263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 34.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2487 mg | 108% | |
| Total Carbohydrate | 639.0 g | 232% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 590.4 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 778 mg | 60% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2088 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
