Almond Brittle
Substitute pecans, walnuts, peanuts, or pine nuts for almonds, if you prefer.
Recipe by Cooking Light May 2013
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12/31/2021
Why anyone would tell you to use waxed or parchment paper is beyond me. Ended up with a slab of brittle with embedded parchment paper. One for the trash.☹️
12/19/2014
Delicious and super easy! I've never made brittle before and I'd like to warn others about how dangerous it is- I have a scar on my hand from where a bit of the liquid landed, and I accidentally melted a plastic tablespoon measure while putting cold water on it and a silicone mini spatula. Tasted great with dry-roasted lightly salted peanuts.
06/20/2013
Easy to make! Definitely don't toast the almonds before--the toasting takes place while cooking. Tasted great, mine were not too sticky. It was so easy, and all of my guests were impressed it was homemade!
05/25/2013
Fantastic. I very lightly toasted half slivered almonds and half chopped cashews and they tasted very slightly over-toasted. Next time I won't toast them at all. Just out of this world good. Highly addictive. Not sure I should make this again because it's hard to stop eating it. I don't give many recipes 5 stars, but this deserves it! Oh, and my advice is to be sure to use a bowl with a handle and one that won't get too hot!
05/16/2013
This recipe couldn't be easier! I used almonds and it came out very tasty - the brittle is a bit sticky - just an FYI.
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