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Cinnamon Almond Brittle Recipe

Cinnamon Almond Brittle Recipe

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. YIELD:16 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Cinnamon Almond Brittle

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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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