Description
Craving a sweet treat? Try this almond brittle recipe to create delicious, crunchy perfection in just 5 easy steps. Discover your new favorite snack!
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 cup raw almonds (whole or slivered)
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt (preferably flaky sea salt)
Instructions
Before the cooking begins, prepare a baking sheet by lining it with parchment paper or a silicone baking mat and lightly coating with cooking spray. Trust me on this—candy making waits for no one, and you’ll need everything ready once the sugar reaches that perfect amber color.
Measure out all ingredients ahead of time and keep them within arm’s reach. In candy making, this French concept of “mise en place” (everything in its place) isn’t just fancy chef talk—it’s essential for success.
Combine sugar, corn syrup, and water in a heavy-bottomed saucepan over medium heat, stirring gently to mix. Stir gently until the sugar dissolves completely, then stop stirring (this is important to prevent crystallization).
Allow the mixture to come to a boil and cook until it turns a light amber color, about 5-7 minutes. This is where patience becomes your secret ingredient—don’t rush this step or you’ll end up with a burnt flavor rather than that delicious caramel note.
Once your sugar mixture reaches that beautiful amber color, carefully add the almonds and butter. The mixture will bubble up dramatically (this is where my son Caleb likes to exclaim “Mom’s making a potion!”), so be careful.
Stir continuously for about 2-3 minutes until the almonds become fragrant and lightly toasted, and the mixture deepens to a rich golden brown. You’re looking for that perfect moment when the nuts smell toasty but aren’t burning.
Remove the pan from heat and quickly stir in the vanilla extract, baking soda, and salt. The mixture will foam up instantly—this reaction is creating all those tiny air bubbles that give brittle its signature texture. Stir rapidly to ensure everything is well incorporated.
This is the moment that transforms your mixture from a sticky caramel to a proper brittle with that perfect crackable texture. The science behind it is fascinating—the baking soda releases carbon dioxide when it hits the acidic sugar mixture, creating those essential air pockets.
Immediately pour the hot brittle onto your prepared baking sheet, spreading it as thin as possible with a heat-resistant spatula. Don’t worry about getting a perfect shape—the rustic look is part of its charm.
Let the almond brittle cool completely at room temperature, which takes about 10-15 minutes. After the mixture hardens, break it into bite-sized pieces or any size you prefer. I find that using the handle end of a butter knife to tap the brittle creates the most satisfying cracks!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ounce
- Calories: 130
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