Almond Brittle Recipe

5 from 2 votes

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 irresistible!

Prep Time5

Cook Time15

Total Time20

Course: Candy

Cuisine: American

Keyword: almond brittle, almond candy recipe, almond toffee, buttery toffee

Servings: serving

Calories: 245kcal

Author: Mindee

Cost: 15

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