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Almond Brittle

Almond Brittle

Almond Brittle

Almond Brittle


1 cup sugar

1/2 cup light corn syrup

1/2 cup water

1/4 teaspoon salt

1 tablespoon butter

1 cup whole unblanched almonds or peanuts

1 teaspoon baking soda


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

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