almond brittle

A surprising topping for desserts - makes them that little bit extra special. Also delicious dipped in chocolate

Salted almond brittle

almond

golden caster sugar

butter

salt

Lightly butter a lipped baking tray and spread the almonds over it in a thin, even layer. Put the sugar, butter, salt and 4 tbsp water into a smooth-bottomed frying pan and heat gently, stirring, until the sugar dissolves. Increase the heat and boil for about 5 mins, or until it starts to turn light golden brown. Stir every now and again as some patches will start to caramelise faster than others. Carefully tip the caramel over the nuts and leave to cool completely.

Once cold, shatter the caramel. An easy way to get clean sharp pieces is to put the point of a sharp knife vertically onto the caramel and bash the handle with a rolling pin, like a hammer and chisel. Serve on top of the Chocolate amaretti puddings. Keep for up to 2 days in an airtight container, interleaved with non-stick paper, in a cool, dry place (not the fridge).

Sweet and crunchy almond brittle perfect for the holidays and beyond. Easy, butter-free, and naturally sweetened with maple syrup and coconut sugar. Just 4 ingredients and 30 minutes required!

Easy Almond Brittle (4 Ingredients!)

Tbsp coconut oil

maple syrup

Tbsp coconut sugar

sea salt ((optional))

Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges (to prevent spillover).

To a small saucepan, add coconut oil, maple syrup, and coconut sugar. Warm over medium-low heat for 2-3 minutes, stirring occasionally, until there is no visible separation and the coconut sugar has dissolved.

Remove the pan from the heat and stir in almonds and salt (optional) until evenly coated.

Pour mixture onto the parchment-lined baking sheet and spread into an even layer with a metal or wooden spoon. Try to get it as even as possible, or the edges will burn and the center won’t crisp up as it should (see photo).

Bake for 15 minutes, then turn the pan around to ensure even browning. Bake 5-10 minutes more and watch carefully to prevent burning. You&#39;ll know it&#39;s done when it’s uniformly golden brown in color and very fragrant. The edges may appear to be getting too brown, but they’re just getting crisp and caramelized, so don’t be afraid of that! If you don’t bake it long enough, it will end up chewy instead of crunchy.

Let cool completely before breaking into bite-size pieces with a sharp knife or by hand.

Once completely cooled, store leftovers in a sealed bag or container at room temperature for 1 week or in the freezer for up to 1 month. This makes an excellent holiday dessert or gift!

Make this incredibly simple almond brittle or croccante di mandorle with only two ingredients. Toasty, crunchy almonds covered with caramelized sugar and a hint of orange are simply irresistible!

Sardinian Almond Brittle

slivered almonds

white sugar

oranges ((zest only))

Sugar sprinkles

Start by toasting slivered almonds in pan on medium low heat. Toss and stir them frequently to avoid burning.

Once almonds are nicely toasted add finely grated orange zest. Stir to combine and keep in a warm pan.

Toast Almonds

In an aluminum pot add a few tablespoons of sugar. Add as much or as little (depending on the size of your pot) that is enough to cover the bottom of the pot with sugar in a thin layer. Set on low heat. Without ever touching it wait until sugar starts to melt. Once little to no white sugar is visible add another tablespoon or two sprinkling it over melted sugar as evenly as possible. Swirl the pot slightly to help the sugar melt faster. NEVER step away or turn up the heat to speed up the process. Sugar can burn very fast. Continue adding and melting more sugar until you’ve finished it all.

Just when you’re ready to add the last 3-4 tablespoons, reheat the pan with toasted almonds so they become hot again.

Once all sugar is melted add slivered almonds to the pot with caramelized sugar and stir quickly to combine with a wooden spoon.

Caramelize Sugar &amp; Combine

Immediately place hot almond brittle on a parchment paper, cover it with another piece of parchment paper and use a rolling pin to roll to about ⅛" - ⅙" (3-5 millimiters) thickness. Work fast as the caramelized paste with start to harden very quickly and become very hard/impossible to roll thin.

Once rolled out, peel the top layer  of parchment paper and decorated with sugar sprinkles. Pass the rolling pin on top to help the sprinkles set.

Cut with a large sharp knife immediately white almond brittle is still warm. In Sardinia it’s typically cut into diamond shapes but squares, rectangles and even irregular shapes don’t change its outstanding flavor.

Arrange on pieces of parchment paper or wrap in a candy wrap for individual serving or gifting.

Roll Out (Work Very Fast)

Top 3 almond brittle recipes from across the web

The most viewed almond brittle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Salted almond brittle

Easy Almond Brittle (4 Ingredients!...

Sardinian Almond Brittle

Top 3 almond brittle recipes from across the web

The most viewed almond brittle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salted almond brittle

Easy Almond Brittle (4 Ingredients!...

Sardinian Almond Brittle

The most viewed almond brittle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine