Description
This Almond Brittle Recipe delivers a classic, crunchy candy made with whole almonds, caramelized sugar, and a touch of butter. Perfectly sweet and nutty, this brittle is easy to make on the stovetop and sets into satisfying shards ideal for snacking or gifting.
Ingredients
Almond Mixture
- ¾ cup whole almonds, roughly chopped
- ½ teaspoon salt
- ¼ teaspoon baking soda
Caramel
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- ¼ cup water
Instructions
- Prepare Almond Mixture: In a small bowl, combine the roughly chopped whole almonds, salt, and baking soda. Set aside this mixture along with the measured butter nearby for easy access.
- Prepare Baking Sheet: Line a rimmed quarter sheet pan with parchment paper. This will be used later to spread and cool the brittle.
- Cook Sugar Syrup: In a heavy-bottomed medium saucepan, combine granulated sugar and water. Stir gently to moisten the sugar evenly, then place over medium heat. Allow the mixture to come to a boil without stirring; instead swirl the pan occasionally to ensure even heating.
- Add Butter and Monitor Temperature: Once the sugar mixture is boiling, add the butter and insert a candy thermometer into the pot. Reduce the heat to medium-low and continue swirling the pan intermittently. Cook until the temperature reaches between 310°F and 350°F, achieving a rich caramel color, signaling the hard crack stage.
- Incorporate Almond Mixture: Remove the pot from heat and quickly add the almond, salt, and baking soda mixture. Stir carefully 4-5 times to combine. The baking soda will cause the mixture to bubble and froth, so caution is necessary.
- Form the Brittle: Immediately transfer the hot mixture to the prepared parchment-lined pan. Using a rubber spatula, spread it evenly into a thin layer to allow it to cool consistently.
- Cool and Break: Let the brittle cool undisturbed for about 30 minutes or until completely hardened. Once set, break the brittle into approximately 2-inch pieces and serve or store in an airtight container.
Notes
- Use a heavy-bottomed saucepan to prevent burning the sugar.
- Do not stir the sugar while boiling to avoid crystallization—swirling the pan is sufficient.
- Carefully handle the hot sugar mixture and wear protective gloves if needed to avoid burns.
- The baking soda causes the mixture to bubble vigorously; stir gently and quickly to combine.
- Store brittle in a cool, dry place in an airtight container to maintain crispness.
