Cinnamon Almond Brittle Recipe

Cinnamon Almond Brittle Recipe photo by Taste of Home

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It simply wouldn't be Christmas at our house without this old-time favorite twist on peanut brittle. No one believes how easy it is to make...and doesn't stick to your teeth!

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Cinnamon Almond Brittle Recipe

Prep/Total Time: 30 min.

Yield: 16 Servings

30 30

Ingredients

2 cups sugar
3/4 cup light corn syrup
1/4 cup water
3 tablespoons butter, cubed
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups slivered almonds, toasted
1-1/2 teaspoons baking soda
1 teaspoon vanilla extract

Directions

Butter two baking sheets and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in the butter, cinnamon, salt and almonds; cook and stir until mixture reaches 300°(hard-crack stage), brushing down sides of pan with water as needed.
Remove from the heat; stir in baking soda and vanilla. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool; break into pieces. Store in an airtight container. Yield: about 2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (2 ounces) equals 277 calories, 12 g fat (2 g saturated fat), 6 mg cholesterol, 233 mg sodium, 41 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Cinnamon Almond Brittle in Country Woman Christmas Annual 2005, p47