Almond Brittle

Total Time:
1 hr 25 min
Prep:
5 min
Inactive:
1 hr
Cook:
20 min

Yield:
4 to 8 servings
Level:
Advanced

Ingredients
  • 1 tablespoon canola oil
  • 1 cup roasted whole almonds
  • 4 cups brown sugar
  • 1/4 teaspoon cream of tartar
  • 1 cup water
Directions

Spread the oil over a baking sheet. Spread almonds evenly over the surface of the sheet. In a medium heavy bottomed saucepan, stir the sugar and cream of tartar into the water over low heat until dissolved. When the sugar is dissolved, increase the heat to medium and stop stirring. Bring to a boil and allow temperature, as measured with a candy thermometer, to 300 degrees F (hard crack stage). Immediately pour the syrup over the almonds and allow to cool and harden completely. Break into pieces to serve.


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    This brittle is absolutely not worth your time or ingredients. All the other brittle recipes I have used have a richness and almost creamy taste that comes from butter. The only brittle ingredient here is brown sugar so no depth or richness to the taste. Also since sugar is about all you're cooking, 300 degrees is very hard to achieve without ending up with a burnt mess.
     

     
    There are so many other recipes to choose from, take my advice and use any of them instead of this one!
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    Maple Almond Brittle