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

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

Vanessa Pruett
Recipe by Cooking Light May 2013

Gallery

Credit: Romulo Yanes; Styling: Paige Hicks

Recipe Summary test

hands-on:
15 mins
total:
45 mins
Yield:
Serves 13
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

142 calories; fat 4g; saturated fat 0.8g; mono fat 2.2g; poly fat 0.8g; protein 1.3g; carbohydrates 27.3g; fiber 0.8g; cholesterol 2mg; iron 0.2mg; sodium 136mg; calcium 19mg.
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