Desserts · 3 min read
Almond Brittle
Perfect for the holiday season, this classic candy makes a delightful gift or a sweet addition to your dessert lineup. With just a few simple ingredients, you can create a batch of irresistible almond brittle that everyone will love.
★ 5.0 (8)
Homemade almond brittle is one of those candies that feels special without demanding much effort. The sugar caramelizes into a glassy, golden sheet, while unblanched almonds add a deep, toasty crunch. A little baking soda makes the whole thing airy and light, so each bite shatters rather than sticks. It's the kind of treat you can wrap up for gifts or keep on the counter for snacking.
Reasons to Love This Almond Brittle Recipe
- The combination of sugar, corn syrup, and water creates a smooth, glossy base that caramelizes evenly.
- Baking soda gives the brittle its signature airy, crisp texture, so it's light and shattery instead of rock-hard.
- Unblanched almonds add a nutty flavor and satisfying crunch that stands up to the sweet caramel.
Key Ingredients for Homemade Almond Brittle
- Sugar: Forms the base of the brittle and caramelizes to a rich golden color. Use plain granulated sugar for the best results.
- Light corn syrup: Helps prevent sugar crystallization and adds shine. It's what keeps the brittle smooth and glossy.
- Baking soda: Creates the airy, crisp texture by releasing tiny bubbles as it reacts with the hot sugar. Don't skip it.
- Whole unblanched almonds: Provide a nutty flavor and satisfying crunch. You can swap in whole peanuts if you prefer.
Kitchen Tools for Making Almond Brittle
- Large saucepan: The mixture bubbles up when you add baking soda, so give it room.
- Candy thermometer: Essential for hitting the exact soft crack and hard crack stages.
- Well-buttered cookie sheet: A heavy sheet pan works best for spreading the hot brittle.
- Wooden spoon or heatproof spatula: For stirring the hot sugar mixture.
Tips for Making Easy Almond Brittle at Home
- Use a large saucepan. The mixture bubbles up when you add the baking soda, so give it room to expand.
- Stir constantly until the sugar dissolves, then cover the pan for one minute to wash down any sugar crystals from the sides.
- Attach a candy thermometer and cook to the soft crack stage, between 270 and 290 F, before adding the nuts.
- After adding the almonds or peanuts, return to heat and cook to the hard crack stage, between 300 and 310 F.
- Mix in the baking soda thoroughly, then spread the brittle on a well-buttered cookie sheet.
Expert Tips for Perfect Almond Brittle Every Time
- Corn syrup is not just for sweetness. It interferes with sugar crystallization, which keeps the brittle smooth and glossy instead of grainy.
- The baking soda reacts with the hot sugar and creates tiny air bubbles. That's what gives the brittle its light, crisp texture. Mix it in quickly but thoroughly, then let the foam settle a bit before spreading.
- Unblanched almonds (with their skins) add a deeper, toastier flavor and a bit of texture. If you use peanuts, the same recipe works, but the flavor will be different.
- Don't walk away during the final heating. The temperature climbs quickly from soft crack to hard crack, and sugar can burn fast.
Almond Brittle Variations to Try
- Peanut brittle: Use whole peanuts instead of almonds for a classic peanut version.
- Chocolate-drizzled: After the brittle cools, drizzle melted dark chocolate over the top and let it set.
- Spiced: Stir a pinch of cinnamon or cayenne into the baking soda for a warm kick.
- Salted: Sprinkle flaky sea salt over the hot brittle right after spreading for a sweet-salty finish.
Ways to Serve Almond Brittle
- Crush it over vanilla ice cream for a sweet, crunchy topping.
- Serve pieces alongside a cheese board for a contrast to sharp cheddar.
- Wrap individual pieces in cellophane bags with a ribbon for a homemade holiday gift.
- Pair with hot coffee or tea for an afternoon treat.
How to Store Homemade Almond Brittle
Store the brittle in an airtight container at room temperature. Keep it away from heat and moisture, which can make it sticky. It will stay crisp for about two weeks, though it rarely lasts that long in our house.
Can You Freeze Almond Brittle?
Yes, you can freeze almond brittle for longer storage. Wrap it tightly in plastic wrap or place it in a freezer-safe bag. It will keep for up to three months. Thaw at room temperature, and the texture should remain crisp.
Source recipe: Almond Brittle (SnapChef ID a02f858d-26d4-42ac-b477-fb045857dba4). Nutrition is estimated per serving.
Ingredients
Directions
- Combine the sugar, corn syrup, water, salt, and butter in a large saucepan. Cook until the sugar dissolves, stirring constantly.
- Cover the pan for one minute to remove any sugar crystals from the side of pan.
- Uncover the pan, insert a candy thermometer, and cook until the mixture reaches the soft crack stage (between 270 and 290 F.) Remove from the heat.
- Add the almonds or peanuts, and return to the heat until it reaches the hard crack stage (Between 300 and 310 F.) Remove from the heat.
- Add the baking soda, and mix well. Let the foam settle just a little before spreading on a well-buttered cookie sheet.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Why do I need to cover the pan for one minute?
Covering the pan creates steam that washes down any sugar crystals that have formed on the sides. This helps prevent the sugar from crystallizing, which would make the brittle grainy instead of smooth.
What is the soft crack stage and hard crack stage?
Soft crack is between 270 and 290 F, and hard crack is between 300 and 310 F. The recipe calls for cooking to soft crack first, then adding the nuts and cooking to hard crack for the final texture.
Can I use salted butter?
The recipe calls for 1 tablespoon of butter, and it doesn't specify salted or unsalted. If you use salted butter, you may want to reduce the added salt to 1/8 teaspoon, but it's not necessary.
Why does the baking soda make the brittle foamy?
Baking soda reacts with the hot sugar and releases carbon dioxide gas. This creates tiny air bubbles that give the brittle its light, airy, crisp texture. Mix it in thoroughly, then let the foam settle a bit before spreading.
