Sweet Almond Brittle
Indulge in the irresistible crunch of Sweet Almond Brittle, a classic confection made with a rich blend of caramelized sugar, buttery goodness, and golden slivered almonds. Perfectly crisp and infused with a hint of vanilla, this easy-to-make candy delivers just the right touch of sweetness. The addition of baking soda creates an airy texture, while a sprinkle of salt balances the flavors to perfection. With just 10 minutes of prep and a candy thermometer in hand, you'll whip up this stunning treat in no time. Whether you're gifting it to loved ones or savoring it yourself, this homemade almond brittle is a delightful combination of simplicity and sophistication that’s perfect for snacking or holiday celebrations.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 120 ml Light corn syrup
- 60 ml Water
- 50 grams Unsalted butter
- 150 grams Slivered almonds
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
In a medium-sized heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir to dissolve the sugar and place the pan over medium heat.
Bring the mixture to a boil, stirring occasionally, until the sugar is completely melted.
Clip a candy thermometer to the side of the pan, ensuring the bulb is submerged in the mixture but not touching the bottom.
Allow the mixture to cook undisturbed until it reaches 150°C (300°F), the hard crack stage. This will take about 10-12 minutes. Watch it carefully as it can burn quickly.
Once the mixture reaches the desired temperature, remove the saucepan from the heat.
Quickly stir in the unsalted butter, slivered almonds, vanilla extract, baking soda, and salt. Be cautious as the mixture will bubble vigorously.
Work quickly to pour the hot mixture onto the prepared baking sheet, spreading it evenly with a heatproof spatula or the back of a spoon.
Let the brittle cool completely at room temperature, about 30-40 minutes.
Once cooled and hardened, break the brittle into small pieces with your hands or a knife.
Store the almond brittle in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 30.0 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 106 mg | 2% | |
*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.
