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

When cooking sugar to a high temperature, things move very quickly in the last few minutes or even seconds. To avoid burned sugar syrup, be sure to have the almonds toasted and ready to go before starting. A significant amount of vinegar in this brittle adds complex flavor.

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.

Ratings & Reviews


December 28, 2015
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.