Almond Antique Brittle

Cooking Light
Almond Antique BrittleRecipe

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

When cooking sugar to a high temperature, things move very quickly in the last few minutes or even seconds. To avoid burned sugar syrup, be sure to have the almonds toasted and ready to go before starting. A significant amount of vinegar in this brittle adds complex flavor.

Serves 24 (serving size: 1 piece)


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1 1/4 cups slivered almonds, divided
Cooking spray
2 1/4 cups sugar
1/2 cup whole milk
1/2 cup heavy cream
1/2 cup white vinegar
1/4 cup unsalted butter
1/2 teaspoon salt


Hands-on: 25 Minutes
Total: 2 Hours, 10 Minutes

1. Preheat oven to 350°.

2. Spread almonds in a single layer on a baking sheet. Bake at 350° for 10 minutes or until lightly browned and fragrant. Cool completely. Measure out 1/4 cup almonds; finely chop.

3. Cover a baking sheet with parchment paper. Lightly coat paper with cooking spray. Set aside.

4. Place sugar and remaining ingredients in a large saucepan over medium-high heat; bring to a boil, stirring constantly. Cook 20 minutes or until a candy thermometer registers 310°, stirring constantly. Stir in 1 cup almonds; cook an additional 1 minute, stirring constantly. Quickly pour mixture onto prepared parchment paper, spreading to about 1/8-inch thickness. Sprinkle chopped almonds over brittle, lightly pressing to adhere. Cool completely (about 2 hours); break into pieces.

Bake a Second Batch

Because the sugar syrup needs to be handled quickly, it's best not to double the amounts in this ­recipe. Instead, complete one batch ­before making the next.

Created date

October 2015

Nutritional Information

Calories 143
Fat 6.7 g
Satfat 2.7 g
Monofat 2.8 g
Polyfat 0.8 g
Protein 1 g
Carbohydrate 21 g
Fiber 1 g
Cholesterol 12 mg
Iron 0.0 mg
Sodium 53 mg
Calcium 25 mg