Vegan Almond Brittle
Indulge in the sweet crunch of homemade Vegan Almond Brittle, a dairy-free twist on a classic candy treat that’s perfect for snacking or gifting. This easy recipe combines raw almonds, caramelized sugar, and light corn syrup, creating a melt-in-your-mouth brittle with just a hint of vanilla and buttery richness—thanks to vegan butter. The addition of baking soda gives it a light, airy texture, while a sprinkle of salt balances the sweetness. With only 10 minutes of prep time and a total of 20 minutes to cook, this gluten-free, plant-based delight is as simple as it is irresistible. Enjoy it as a holiday favorite, party snack, or anytime indulgence that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 cup raw almonds
- 1 cup granulated sugar
- 0.5 cup light corn syrup
- 0.25 cup water
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Instructions
Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
In a medium saucepan, combine the sugar, corn syrup, and water, and stir until well mixed.
Place the saucepan over medium-high heat and bring to a boil, stirring frequently until the sugar has dissolved.
Once the mixture is boiling, add the raw almonds and continue to cook, stirring occasionally, until the mixture reaches a light golden brown color and reaches 300°F (149°C) on a candy thermometer. This should take about 10-12 minutes.
Remove the saucepan from the heat and immediately stir in the vegan butter, vanilla extract, baking soda, and salt. The mixture will bubble up, so stir carefully and quickly to combine.
Immediately pour the brittle mixture onto the prepared baking sheet. Use a heatproof spatula to spread it out as thinly as possible.
Allow the almond brittle to cool completely at room temperature, which should take about 20 minutes.
Once the brittle is fully cooled and hardened, break it into pieces.
Store the almond brittle in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 319.8 g | 116% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 295.5 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1042 mg | 22% | |
*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.
