Almond Brittle Recipe


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.



Warm regards,

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  1. Posted September 21, 2010 at 7:53 am by Jamie Miller | Permalink

    Thanks so much for sharing this delicious recipe Melody! I’m definitely going to give it a try this holiday season. Enjoying your website, you’re doing a fantastic job 🙂
    Hope you and Jose are well,

  2. Posted September 21, 2010 at 8:08 am by Melody | Permalink

    Hi Jamie,
    You’re very welcome. I’m glad you’re enjoying the blog and website! I’m really enjoying blogging and love coming up with new posts and content…

  3. Posted September 21, 2010 at 11:33 am by Michelle | Permalink

    Yum! Just in time for the cooler cooking, baking (and candy eating!) weather.

  4. Posted September 21, 2010 at 4:15 pm by Melody | Permalink

    Yum indeed! You have some yummy recipes, too, as I recall. I hope you like this one…

  5. Posted September 22, 2010 at 9:35 am by Terry | Permalink

    I can testify to the deliciosity (is that a word? did I just make that up?) of this almond brittle. Yum. Me.

  6. Posted September 22, 2010 at 2:27 pm by Debbie | Permalink

    You learned well, Grasshopper! I’m happy you’re enjoying the “Notso Brittle” recipe…what’s not to like about nuts, sugar & butter??? My favorite is with cashews or pecans…but the almonds are yummy, too. It’s also good if you’re running low on nuts or want to stretch them a bit further to use fewer nuts & get more of the brittle by itself. A helpful hint if making a lot of it for a party.
    p.s. miss you!

  7. Posted September 23, 2010 at 11:44 am by Melody | Permalink

    Great idea regarding more candy and fewer nuts! Either/both would be delicious. Thanks again, Debbie! I miss you, too…

  8. Posted September 23, 2010 at 11:46 am by Melody | Permalink

    Thank you. I appreciate your endorsement!

  9. Posted December 19, 2011 at 5:14 pm by Rebeckah | Permalink

    Thanks for sharing this recipe. It’s my first attempt at brittle of any kind and it did turn out quite well and is delicious. One issue I did have is that it seems that there is too much butter. I literally had a puddle of butter dripping off of it, even after it had been cooling for an hour. Is this how it’s suppose to be? Tastes great though. 🙂

  10. Posted December 19, 2011 at 8:26 pm by Melody | Permalink

    Thank you for commenting. I’m so glad you like the brittle! I’m also glad you reminded me about the butter, because when I make the recipe as it was given to me I have trouble with excess butter, too. I used to just wipe it off, but finally got around to figuring out the correct amount of butter to use and have been meaning to update the recipe posted here. Instead of using one stick of butter, or 8 TBSP, I’ve started using 3/4 of a stick – 6 TBSP. I’ve noted this change in the recipe above, and hope this helps…