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Cinnamon Almond Brittle Exps Thd17 30873 C08 10 2b 2

Cinnamon Almond Brittle

TOTAL TIME: Prep: 15 min. Cook: 20 min. + cooling YIELD: about 2 pounds.
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! —Lynette Kleinschmidt, Litchfield, Minnesota

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 2 baking sheets with 1 teaspoon butter; place in oven to warm.
  • 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 3 tablespoons butter; cook until thermometer reads 300° (hard-crack stage), stirring frequently and brushing sides of pan as needed.
  • 3. Remove from heat; stir in baking soda and vanilla. Immediately pour onto prepared pans, spreading to 1/4-in. thickness. Cool completely.
  • 4. Break brittle into pieces. Store between layers of waxed paper in an airtight container.

Nutrition Facts

1 ounce: 142 calories, 6g fat (1g saturated fat), 3mg cholesterol, 111mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 2g protein.

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