Recipe
Almond Brittle Recipe
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Mystic_river1 / All my dishes 2 years, 1 month ago
An Italian version of peanut brittle-without peanuts! Using almonds instead and they are different and easy to make.
Prep:5m Cook:20m Servings:10
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 Mystic_rive |
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Ingredients
- 4 Cups Sliced Almonds, Toasted
- 3 Cups Granulated Sugar
- 1/4 Cup Water
Directions
- Use a teflon coated baking pan, or prepare a baking sheet by lightly spraying with oil spray
- In a heavy saucepan, combine the sugar and water and cook over medium high heat until the sugar has melted.
- Continue to cook until the mixture turns golden brown, about 15 to 20 minutes.
- Remove from the heat, and fold in the almonds immediately.
- Pour out onto the baking sheet, spreading to an even thickness. Cool completely, then break into pieces.
- Store in an airtight container.
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Average score: 3.7 / 5
No. of ratings: 3
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peetabear 2 years, 1 month ago said:
This looks good.. I'm not fond of peanuts but I really like almonds. I will be giving this a try in a couple of weeks. thanks
kaycee 2 years, 1 month ago said:
I like this one
ahmed1 2 years, 1 month ago said:
Bookmarked.I tried a similar recipe before with hazelnuts and sessame but it failed.I will be trying this as it looks easy although I think the secret is how do I know on which point the sugar and water are cooked.
ambus 2 years, 1 month ago said:
That is gorgeous.
annieamie 1 year, 9 months ago said:
I love brittles and make them in a microwave with great success. I'll try using the slivered almonds on my next batch! What a great idea! Thanks so much!
starsandsea 1 week ago said:
I tried this recipe yesterday, and I was really pleased with the result. After having a disaster the previous day when having a sweetie making day with my girlfriends.. because even though the recipe we used clearly said do not stir unless the recipe states it, my girlfriend couldn't help herself! My advice is stir once before the sugar and water goes on the heat, the do not stir again.. skim off any bubbly scum while it's boiling. Thanks so much, it's great!