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Chocolate-Almond-Cherry Brittle

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  • Level: Intermediate
  • Total: 2 hr 55 min (includes cooling time)
  • Active: 55 min
  • Yield: 4 to 6 servings
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Vegetable oil, for greasing baking sheet

1/2 cup raw almonds, toasted and chopped (see Cook's Note) 

1/2 cup bittersweet chocolate chips, such as Ghirardelli 60-percent 

Zest of 1 orange

1/2 cup dried cherries, roughly chopped 

3 cups sugar 


  1. Grease a rimmed baking sheet with vegetable oil. Toss together the almonds, chocolate chips, orange zest and cherries in a small bowl, then spread them out in an even layer covering the entire baking sheet.
  2. In a medium saucepan, stir together the sugar and 1/2 cup water. Cook over medium-high heat, stirring until sugar dissolves. Once the sugar has dissolved, stop stirring; instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the baking sheet. (Be careful not to move the baking sheet at this point; it will be very hot.) Let cool for at least 2 hours.
  3. Break the brittle into pieces and place in bags for hungry trick-or-treaters.

Cook’s Note

To toast the almonds, arrange them in a single layer on a baking sheet and bake in a 350 degree F oven until lightly toasted, 8 to 10 minutes. Cool before using.