Almond Brittle Recipe -
Almond Brittle Recipe
  • READY IN 30 mins

Almond Brittle

Recipe by  

"Hubby's first-ever attempt at a from-scratch recipe was a huge success!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    30 mins


  1. Line a baking sheet with waxed paper.
  2. Melt butter in a skillet over medium-high heat; add almonds, sugar, and syrup. Cook and stir the almonds until the mixture turns caramel in color, about 6 minutes.
  3. Spread the mixture onto the prepared baking sheet in a thin layer. Cool until the mixture hardens and break into pieces to serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2013

I was looking for a buttery brittle like I had purchased at a craft fair. This is sooooo good. I made it exactly as written (except for using parchment paper instead of wax paper to line the cookie sheet - it works great). I only had slivered almonds, I think it would be even better with whole almonds, and I think I will try it with cashews and macadamias too! It is fairly greasy on your hands, but that doesn't bother me. The directions are good (I didn't time the minutes, just stirred constantly until it was a good color. Be prepared - once it is done you must pour it out immediately. It cools and hardens very quickly (less than 30 minutes on a cold November afternoon in New York). The biggest plus is not having to deal with massive amounts of corn syrup and candy thermometers!

Most Helpful Critical Review
Dec 06, 2013

Butter remained seperated from other ingredients the entire cooking process and when it finally all became one mixture it immediately burned.


8 Ratings

Dec 10, 2013

Brilliant. I was looking for a butter brittle recipe and this hits the spot. I don't add the nuts to the pot until just before I pour. This can also be made with chocolate chips - just let the brittle set up and then scatter the chips over the top of the still hot brittle and spread them out with a spatula. For the people whose recipe separated - two possible causes are that the heat was too low or that there was too much butter added and it prevented the sugar from caramelizing. (I know this last one because I did it once myself - delicious crumbly results, but not brittle.)

Mar 18, 2014

This was a bad experience. I used medium high heat, stirring constantly. It never came together properly though. Just a disaster.

Dec 06, 2013

The butter seperated towards the end for me also. Maybe if I would have removed it from the heat a few minutes earlier it might have been fine but it hadn't browned. It looks like a mess but the taste is great!

Nov 23, 2013

to make it the best right at the end add a cup of coconut


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  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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