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
Cinnamon Almond Brittle
Candy Thermometers
Cinnamon Almond Brittle
Prep Time
15 min
Cook Time
20 min
Yield
about 2 pounds
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
- Preheat oven to 200°. Grease 2 baking sheets with 1 teaspoon butter; place in oven to warm.
- 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.
- Remove from heat; stir in baking soda and vanilla. Immediately pour onto prepared pans, spreading to 1/4-in. thickness. Cool completely.
- 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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