Hands-on Time
25 Mins
Total Time
2 Hours 10 Mins
Yield
Serves 24 (serving size: 1 piece)
Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

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

Step 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.

Step 5

Bake a Second Batch

Step 6

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.

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