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Cinnamon Almond Brittle

 Cinnamon Almond Brittle
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!
16 ServingsPrep/Total Time: 30 min.


  • 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 McCormick® Pure Vanilla Extract


  • 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.
Nutritional Facts: 1 serving (2 ounces) equals 277 calories, 12 g fat (2 g saturated fat), 6 mg cholesterol, 233 mg sodium,

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Cinnamon Almond Brittle (continued)

Nutritional Facts: 41 g carbohydrate, 3 g fiber, 4 g protein.