Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Makes about 1 pound

When making almond brittle candy, start with a heavy non-aluminum saucepan to encourage even cooking and to prevent the mixture from over-browning. Package individual bags of brittle for holiday gift-giving.

How to Make It

Step 1

Line a baking sheet or 15- x 10-inch jellyroll pan with aluminum foil; grease foil with butter. Set pan aside.

Step 2

Melt 3 tablespoons butter in a small skillet over medium heat. Add almonds, and cook, stirring constantly, 2 minutes. Remove from heat.

Step 3

Cook sugar and 1/4 cup water in a small heavy saucepan over medium-high heat, stirring constantly, until mixture starts to boil. (Use a small brush dipped in cold water to brush down sugar crystals that cling to sides of pan.) Boil without stirring about 10 minutes or until a candy thermometer reaches 310° (hard-crack stage). (Mixture should be golden.) Remove from heat, and stir in almond mixture and baking soda.

Step 4

Pour mixture immediately onto prepared baking sheet, spreading mixture quickly into an even layer with a metal spatula. Allow to stand 30 minutes or until hardened. Break into pieces.

Ratings & Reviews

beemer1274's Review

November 11, 2011

elizabethholli's Review

December 16, 2010
This one just didn't work out for me. The flavor was there, but the brittle just didn't set fully. I was able to break it apart, but the brittle was grainy. I really think light corn syrup instead of the simple syrup solution would have worked better. Great flavor, though!

StellaSerena's Review

December 14, 2010
I'm not sure if I did something wrong or there was a problem with the recipe, but after carefully following the instructions I ended up with a dried-out crumbly mixture with no brittle holding the almonds together, and a bitter baking soda taste (the mixture, which resembled crumbly praline more than brittle, might have been edible except for that!). I would love to know if I did something wrong because I do love a good almond brittle.

Rebecca1001's Review

December 19, 2008
So, so easy! Only one problem... it only makes 1 pound. After I made my first batch I realized that I needed to make more. Next time I am going to double the recipe. Yumm