Spiced Almond Brittle Recipe

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Spiced Almond Brittle Recipe
Spiced Almond Brittle Recipe photo by Taste of Home
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Spiced Almond Brittle Recipe

Read Reviews
2 1 1
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + cooling

Ingredients

  • 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

Directions

Line a 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. Cool completely.
Break brittle into pieces. Store between layers of waxed paper in an airtight container. Yield: 1-1/4 pounds.
Originally published as Spiced Almond Brittle in Taste of Home Christmas Annual Annual 2014

Nutritional Facts

1 ounce: 139 calories, 7g fat (1g saturated fat), 3mg cholesterol, 109mg sodium, 19g carbohydrate (17g sugars, 1g fiber), 2g protein.

  • 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
  1. Line a 15x10x1-in. pan with parchment paper. (Do not spray or grease.)
  2. 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).
  3. Stir in almonds, butter and seasonings; cook until thermometer reads 300° (hard-crack stage), stirring frequently, about 8 minutes longer.
  4. Remove from heat; stir in baking soda. (Mixture will foam.) Immediately pour onto prepared pan, spreading as thin as possible. Cool completely.
  5. Break brittle into pieces. Store between layers of waxed paper in an airtight container. Yield: 1-1/4 pounds.
Originally published as Spiced Almond Brittle in Taste of Home Christmas Annual Annual 2014

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nhersch User ID: 5467560 278740
Reviewed Dec. 4, 2017

"Time stated wasn’t accurate. Second recipe I tried but this one started to scorch early on. Same pan, same temp as first recipe."

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