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Almond Brittle

Photo: Romulo Yanes; Styling: Paige Hicks
Hands-on time 15 mins
Total time 45 mins
Yield

Serves 13

Substitute pecans, walnuts, peanuts, or pine nuts for almonds, if you prefer.

Ingredients

  • 1 cup sugar
  • 1/2 cup light-colored corn syrup
  • 3/4 cup coarsely chopped almonds, toasted
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda

Nutrition Information

  • calories 142
  • fat 4 g
  • satfat 0.8 g
  • monofat 2.2 g
  • polyfat 0.8 g
  • protein 1.3 g
  • carbohydrate 27.3 g
  • fiber 0.8 g
  • cholesterol 2 mg
  • iron 0.2 mg
  • sodium 136 mg
  • calcium 19 mg

How to Make It

  1. Line a jelly-roll pan with parchment paper. Combine sugar and syrup in a 2-quart glass bowl. Microwave at HIGH 3 minutes (sugar mixture will be clear and bubbly). Stir in almonds. Microwave at HIGH 3 minutes or until mixture is a light caramel color, stirring every minute. Stir in butter, vanilla, and salt. Microwave at HIGH 1 1/2 minutes or until mixture is the color of peanut butter. Add baking soda, and stir until texture is foamy. Quickly pour mixture onto prepared pan. Spread to 1/4-inch thickness. Let stand 30 minutes. Break brittle into pieces, and store in an airtight container for up to a week.