Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker
1 1/4 cups slivered almonds, divided
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
How to Make It
Preheat oven to 350°.
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.
Cover a baking sheet with parchment paper. Lightly coat paper with cooking spray. Set aside.
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.
You almost don't miss the chocolate. I've never made a brittle with vinegar before. I also didn't have whole milk so used 3/4 cup of the heavy cream and 1/4 cup of 1%. It was fine. It took a fairly long time to get to the correct temp but a candy thermometer was my guide and it came out perfectly. Will definitely make again.
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