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Spiced Almond Brittle

 Spiced Almond Brittle
I like sending homemade goodies to family and friends. When I couldn’t decide between brittle and spiced nuts, I combined the two into one treat. One batch fills up about six gift tins.—Leslie Dixon, Boise, Idaho
20 ServingsPrep: 15 min. Cook: 15 min. + cooling


  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1-1/2 cups unblanched almonds
  • 2 tablespoons butter
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon baking soda


  • Line 15x10x1-in. pan with parchment paper. (Do not spray or grease.)
  • In a large heavy saucepan, combine sugar, water, corn syrup and salt.
  • 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 260° (hard-ball stage).
  • Stir in almonds, butter and seasonings; cook until thermometer reads
  • 300° (hard-crack stage), stirring frequently, about 8 minutes
  • longer.
  • Remove from heat; stir in baking soda. (Mixture will foam.)
  • Immediately pour onto prepared pan, spreading as thin as possible.

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Spiced Almond Brittle (continued)

Directions (continued)

  • Cool completely.
  • Break brittle into pieces. Store between layers of waxed paper in an
  • airtight container. Yield: 1-1/4 pounds.