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Cinnamon Almond Brittle Recipe
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Cinnamon Almond Brittle Recipe

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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!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:32 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 32 servings

Ingredients

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

Directions

  1. Preheat oven to 200°. Grease two baking sheets with 1 teaspoon butter and keep pan warm in oven.
  2. In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in almonds, cinnamon, salt and remaining butter; cook until thermometer reads 300° (hard-crack stage), stirring frequently and brushing down sides of pan as needed.
  3. Remove from heat; stir in baking soda and vanilla. Immediately pour onto prepared pans, spreading to ¼-in. thickness. Cool completely.
  4. Break brittle into pieces. Store between layers of waxed paper 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.
Originally published as Cinnamon Almond Brittle in Country Woman Christmas Annual 2005, p47


Reviews for Cinnamon Almond Brittle

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MY REVIEW
RhondaRisinger
Reviewed Dec. 12, 2014

"The cinnamon is a great addition to this brittle. I found three cups of almonds was too much. There wasn't enough brittle to go around the nuts. Tried again with 2 cups of almonds and it was perfect. I made this for a bazaar for two years now and I've gotten great reviews."

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