Description
This easy, family-friendly almond brittle recipe creates irresistible sweet-salty shards, perfect for a quick dessert or a thoughtful edible gift.
Ingredients
- 1 cup (200g) granulated sugar
- 0.25 cup (60ml) water
- 0.5 cup (120ml) light corn syrup
- 0.5 cup (113g) unsalted butter, cut into pieces (or a good quality stick vegan butter for a dairy-free option)
- 1 cup (120g) raw almonds (pecans or cashews also work wonderfully)
- 1 teaspoon (5ml) vanilla extract
- 1 teaspoon (5g) baking soda
- 1–2 teaspoons amber sea salt shards (for a healthier option, choose a gourmet sea salt)
Instructions
- Prep Your Station: Line a large 10×15 inch baking sheet with parchment paper or a silicone mat. Gather all ingredients measured and within arm’s reach (speed is absolutely key once the sugar mixture is hot).
- Melt the Base: In a heavy-bottomed 3-quart saucepan, combine 1 cup granulated sugar, 0.25 cup water, and 0.5 cup light corn syrup over medium heat. Stir constantly until the sugar completely dissolves, which takes about 3-5 minutes.
- Boil to Temperature: Insert a candy thermometer into the mixture, ensuring it doesn’t touch the bottom. Continue cooking without stirring until the mixture reaches exactly 300°F (149°C) (the ‘hard crack’ stage). This typically takes 10-15 minutes, and the mixture will transform into a beautiful amber color.
- Stir in Flavor: Immediately remove the saucepan from the heat. Quickly stir in 0.5 cup unsalted butter and 1 cup raw almonds until fully incorporated.
- Aerate and Pour: Swiftly stir in 1 teaspoon vanilla extract and 1 teaspoon baking soda. The mixture will puff up and become lighter in color and texture. Immediately, pour the hot almond brittle onto your prepared baking sheet.
- Spread and Salt: Use an offset spatula or the back of a spoon to gently spread the brittle into a thin, even layer, aiming for about 0.25-inch thickness. While still very hot, generously sprinkle the amber sea salt shards over the top.
- Cool and Break: Allow the brittle to cool completely at room temperature, undisturbed, for about 1-2 hours until it is fully hardened and brittle to the touch. Once firm, break the impressive sheet into irregular, delicious shards.
Notes
Speed is key once the sugar mixture is hot; have all ingredients measured and ready. If the mixture does not reach 300°F (149°C), the brittle will be chewy. Hot sugar is extremely dangerous; exercise extreme caution and consider wearing long sleeves. Avoid making brittle on very humid days, as moisture can make it sticky. For a thinner, crispier brittle, spread it more quickly and broadly after pouring. You can slightly reduce the sugar amount for a less sweet version, but be mindful it affects texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 oz (28 g)
- Calories: 180 calories
- Sugar: 20 g
- Sodium: 75 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: almond brittle, sea salt, easy dessert, homemade candy, edible gift, sweet-salty, crunchy, family-friendly, quick snack