Almond Brittle

Photo: Romulo Yanes; Styling: Paige Hicks

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

Yield: Serves 13
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 142
  • Fat: 4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.3g
  • Carbohydrate: 27.3g
  • Fiber: 0.8g
  • Cholesterol: 2mg
  • Iron: 0.2mg
  • Sodium: 136mg
  • Calcium: 19mg

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

Preparation

  1. 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.
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