The nutty flavor of this almond brittle is so addictive! Don’t be intimidated by making this homemade candy. It is as easy to make as it is irresistable!
I love to make Christmas treats! It is something I truly look forward to doing. This almond brittle is a Christmas treat staple in my home. It is so addictive! Homemade candy has a reputation of being really hard to make, but this one is not difficult. The key is to use a candy thermometer, be patient and quick. So give this almond brittle a try and amaze those around you with your candy making skills!
Before you begin there are a couple things you need to do. First butter a baking sheet to pour the hot brittle on. Set it aside with 2 forks. Then measure out the almonds, baking soda and the 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 room temperature or it will cool in the brittle too fast and not blend in as well.
Bring the sugar, corn syrup, salt, and water to a boil over medium high heat in a non-stick 3 to 4 quart pot. Attach a candy thermometer to the side of your pot and dump in the almonds. You will need to be constantly stirring from here on out.
Once the candy has reached 300 degrees, remove it from the heat and immediately stir in the butter and baking soda.
Pour the hot almond brittle onto the buttered baking sheet.
Working quickly, use two forks to stretch and pull the almond brittle into roughly a 14 x 12 rectangle. Cool completely and snap into pieces.
- 1 Cup White Sugar
- 1/2 Cup Light Corn Syrup
- 1/4 tsp Salt
- 1/4 Cup Water
- 1 Cup Slivered Almonds
- 2 Tbs . Butter room temp (room temp is a must)
- 1 tsp Baking Soda
Prepare a baking sheet to dump the hot brittle out on by generously buttering it. Set aside with two forks.
In a non-stick 3 to 4 quart pot, combine the sugar, corn syrup, salt and water.
Measure out the almonds, butter and baking soda and set next to the stovetop so they are ready to add immediately when it is time.
Place the pot on the stove and bring the ingredients in it to a boil.
Place a candy thermometer on the side of your pot and stir in the almonds.
Continually stir as this cooks.
Cook until thermometer reads 300 degrees.
Remove from heat and immediately add the butter and baking soda. It is important that the butter is room temperature so it blends in quickly and doesn't cool the brittle down too quickly.
Pour the hot candy onto the prepared baking sheet and use two forks to stretch and pull the brittle out into a rectangle that is roughly 14 x 18 inches big.
Cool completely and snap into pieces.