What is almond brittle? Only the most addicting almond candy recipe! Toasted almond slivers in a buttery toffee spread thin so they snap into bite-sized pieces!
The nutty flavor of this brittle candy can't be beat! And don't be intimidated by making this homemade candy. It is as easy to make as it is irresistible!
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Why You'll Love This Recipe
- The perfect alternative to peanut brittle!
- Great to share with neighbors and friends!
- Has a long shelf life, so you can make it way ahead of time!
Ingredient Notes
- As with any candy recipe, substituting ingredients is NEVER recommended.
- Sugar - This recipe uses white sugar, not brown sugar.
- Corn Syrup - I use light corn syrup.
- Butter - It doesn't matter whether you use salted butter or unsalted butter.
- Baking Soda - Be sure to use baking soda, not baking powder, as they are not the same thing.
- Almonds - Use the almonds that are cut into slivers.
Products I used to make this recipe!
How to make Almond Brittle:
- Preheat your oven to 350 degrees to toast the almonds.
- Spread the almond slivers across a baking sheet or cookie sheet in an even layer.
- Toast at 350 degrees for 4 minutes.
- Set aside.
- Butter a baking sheet to pour the hot brittle on. Butter it WELL!!! Parchment paper or wax paper will not work here.
- Set the buttered pan aside with 2 forks to stretch the hot brittle.
- Measure out the almonds, baking soda, and butter and place them next to where you will be cooking the brittle so that you can add it when needed. You can't walk away from the cooking brittle to measure things out, so make sure you have those things ready.
- Also, it is important that the butter is at room temperature, or it will cool in the brittle too fast and not blend in as well.
- Combine sugar, corn syrup, salt, and water in a non-stick 3 to 4-quart pot or medium saucepan.
- Bring to a boil over medium-high heat.
- Attach a candy thermometer to the side of your pot. You will need to be constantly stirring from here on out with a wooden spoon or a heatproof spatula.
- If sugar crystals stick to the side of the pan, you can wash them down with a pastry brush dipped in water.
- Once the candy has reached 300 degrees (hard crack stage), remove it from the heat and immediately stir in the butter, baking soda, and toasted almonds.
- Pour the hot almond brittle onto the buttered baking sheet.
- Working quickly, use two forks to stretch and pull the almond brittle into a thin layer, roughly a 14 x 12 rectangle.
- Cool completely and snap into pieces.
Recipe FAQs
Adding baking soda to the hot brittle syrup causes a little chemical reaction making zillions of little air bubbles throughout the candy, creating the porous, crunchy texture that we all love!
If stored in an airtight container in a cool, dry place, it will last 2-3 months.
I live in a desert area, so I don't have to worry about humidity. If you live in a humid place, almond or peanut brittles have a harder time setting up crunchy, or they go sticky after a while. I've been told that placing the baking sheet in the freezer while you make the brittle and taking it out right before pouring the hot brittle on it causes the brittle to cool faster and create the crunch. Then storing the brittle in an airtight container in the fridge will keep it from getting sticky.
Related Candy Recipes
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Almond Brittle Recipe
Ingredients
- 1 Cup White Sugar
- ½ Cup Light Corn Syrup
- ¼ teaspoon Salt
- ¼ Cup Water
- 1 Cup Slivered Almonds
- 2 Tbs Butter room temp (room temp is a must)
- 1 teaspoon Baking Soda
Instructions
- Preheat your oven to 350 degrees to toast the almonds.
- Spread the almond slivers across a baking sheet or cookie sheet in an even layer.
- Toast at 350 degrees for 4 minutes.
- Set aside.
- Butter a baking sheet to pour the hot brittle on. Butter it WELL!!! Parchment paper or wax paper will not work here.
- Set the buttered pan aside with 2 forks to stretch the hot brittle.
- Measure out the almonds, baking soda, and butter and place them next to where you will be cooking the brittle so that you can add it when needed. You can't walk away from the cooking brittle to measure things out, so make sure you have those things ready.
- Also, it is important that the butter is at room temperature or it will cool in the brittle too fast and not blend in as well.
- Combine sugar, corn syrup, salt, and water in a non-stick 3 to 4-quart pot or medium saucepan.
- Bring to a boil over medium-high heat.
- Attach a candy thermometer to the side of your pot. You will need to be constantly stirring from here on out with a wooden spoon or a heatproof spatula.
- If sugar crystals stick to the side of the pan, you can wash them down with a pastry brush dipped in water.
- Once the candy has reached 300 degrees (hard crack stage), remove it from the heat and immediately stir in the butter, baking soda, and toasted almonds.
- Pour the hot almond brittle onto the buttered baking sheet.
- Working quickly, use two forks to stretch and pull the almond brittle into a thin layer, roughly a 14 x 12 rectangle.
- Cool completely and snap into pieces.
Notes
- As with any candy recipe, please don't use substitutes for any of the ingredients.
Nutrition
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JP
Excellent brittle
G. T.
A nice change from regular peanut brittle!