Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Deb Wise
Recipe by Cooking Light December 2015

Gallery

Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Recipe Summary test

hands-on:
25 mins
total:
2 hrs 10 mins
Yield:
Serves 24 (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

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

  • 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.

  • Bake a Second Batch

  • 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.

Nutrition Facts

143 calories; fat 6.7g; saturated fat 2.7g; mono fat 2.8g; poly fat 0.8g; protein 1g; carbohydrates 21g; fiber 1g; cholesterol 12mg; sodium 53mg; calcium 25mg.
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