Homemade Almond Brittle
This is a pantry-staple candy that rewards patience. The goal is to reach a precise sugar density that sets firm and brittle, rather than chewy.
Mise en place is your only safety net.
Once the sugar hits the hard-crack stage, it begins to darken rapidly. Measure everything and grease your pan before you start the burner.
- heavy-bottomed medium saucepan
- candy thermometer
- rimmed baking sheet
- silicone spatula
- parchment paper
What goes in.
- 1 cupgranulated white sugar
- 1/2 cupwater
- 1/2 cupunsalted butter, cubed
- 1.5 cupsraw whole almonds, toasted and roughly chopped
- 1/2 tspbaking soda
- 1/2 tspsea salt
Watch the temperature, not the clock.
Aim for exactly 300°F. At this temperature, the sugar syrup has enough structural integrity to harden instantly when spread thin, ensuring a clean, glass-like snap.
The method.
Prepare the tray
Line your baking sheet with parchment paper and grease it lightly with a small amount of oil or butter.
Dissolve the sugar
Combine sugar and water in the saucepan over medium-high heat. Stir only until the sugar dissolves, then stop stirring completely to prevent crystallization.
Boil to temperature
Attach your thermometer and boil until the mixture reaches 280°F. Add the butter and almonds, stirring constantly.
Reach the finish line
Continue cooking until the thermometer reads 300°F. The mixture will be an amber, toasted color.
Add the lift
Remove from heat. Quickly stir in the baking soda and salt. The mixture will foam up significantly; work fast.
Pour and set
Pour the hot mixture onto your prepared baking sheet. Spread it thin with the spatula—do not overwork it or the foam will collapse. Let it sit undisturbed until completely cool and solid.
Other turns to take.
Spiced Brittle
Add a half-teaspoon of cinnamon or a pinch of cayenne pepper with the baking soda for a warmth that cuts through the sugar.
Salted Dark Chocolate
Once the brittle has cooled and hardened, drizzle melted dark chocolate over the top and sprinkle with coarse sea salt.
When it doesn't go to plan.
If you do not have a thermometer, drop a small bit of syrup into a glass of ice water; if it forms hard, brittle threads that snap immediately, it is ready.
Use raw almonds, not roasted, as they will cook further in the hot sugar syrup.
Clean your saucepan immediately by filling it with water and boiling it for a few minutes; the hardened sugar will dissolve right off.
The ones that keep coming up.
Why is my brittle chewy instead of crisp?
The syrup did not reach the hard-crack stage (300°F). Even a few degrees short leaves too much moisture in the sugar.
Can I use salted butter?
Yes, but reduce the added sea salt to a quarter teaspoon so the final result is not overly aggressive.
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