ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Almond Brittle

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Yield Makes about 1 pound
When making almond brittle candy, start with a heavy non-aluminum saucepan to encourage even cooking and to prevent the mixture from over-browning. Package individual bags of brittle for holiday gift-giving.


  • Butter
  • 3 tablespoons butter or margarine
  • 1 1/4 cups whole almonds
  • 1 cup DOMINO Granulated Sugar
  • 1/4 cup water
  • 1/2 teaspoon baking soda

How to Make It

  1. Line a baking sheet or 15- x 10-inch jellyroll pan with aluminum foil; grease foil with butter. Set pan aside.

  2. Melt 3 tablespoons butter in a small skillet over medium heat. Add almonds, and cook, stirring constantly, 2 minutes. Remove from heat.

  3. Cook sugar and 1/4 cup water in a small heavy saucepan over medium-high heat, stirring constantly, until mixture starts to boil. (Use a small brush dipped in cold water to brush down sugar crystals that cling to sides of pan.) Boil without stirring about 10 minutes or until a candy thermometer reaches 310° (hard-crack stage). (Mixture should be golden.) Remove from heat, and stir in almond mixture and baking soda.

  4. Pour mixture immediately onto prepared baking sheet, spreading mixture quickly into an even layer with a metal spatula. Allow to stand 30 minutes or until hardened. Break into pieces.