This month’s recipe comes to us from a dear friend of mine, Debbie Metti. She made me a batch of this almond brittle years ago, and was kind enough to provide the recipe. Reluctant to stray from baking and delve into candy making, I convinced her to make it for me one more time before I started making it for myself – despite the fact that she lives clear across the country in Ohio. What a good friend!
A few years ago I finally decided to take the plunge and make this brittle, and I’m both happy and regretful that I did. The good news is that the recipe is pretty quick and easy to make, and is a huge hit with virtually everyone that eats it. You don’t even need one of those candy thermometers!
The bad news that the recipe is pretty quick and easy to make, and the brittle is incredibly addicting! If you’re not one of those enviable people who can be satisfied with just a little taste, this stuff is dangerous. It’s like a confectionary kryptonite, and is definitely trouble for those of us struggling to limit our caloric intake!
Getting back to the merits of this brittle, it’s a great gift to take to a hostess, and if you’re interested in sending something homemade through the mail this brittle is perfect. You don’t have to worry about crumbling, and it won’t get stale within two to three days like cookies can. Nice!
Money saving tip: Since the pre-shelled nuts at the grocery store are pretty pricey, I’d suggest going to Trader Joe’s for your almond brittle nuts – if you’ve got one nearby. Particularly if you’re making multiple batches during the holidays or as gifts.
This brittle can also be made with other nuts – like peanuts or cashews – but almonds are my favorite so I always make almond brittle.
Almond Brittle Recipe
1 cup slivered almonds
6 TBSP butter or margarine (3/4 of a stick)
½ cup sugar
1 TBSP (1/8 cup) light corn syrup
Line an 8″ or 9” cake pan with foil – grease with butter or spray with butter-flavor spay. Set aside.
In a non-stick skillet, melt butter. Add sugar, corn syrup and stir. Add nuts. Stir constantly over medium heat and bring to a boil. Boil, stirring constantly, until it turns golden brown (5-6 minutes).
Working quickly, spread candy in prepared cake pan. *CAUTION* Mixture is very hot. Avoid getting the liquid candy on your skin, and resist the urge to lick your spoon!
Cool until firm. Remove candy from foil and cool thoroughly. Brittle can be presented as a disk or broken into pieces.