This recipe was adapted from a step-by-step recipe from the November 1988 edition of Good Housekeeping magazine.

Almond Brittle

Ingredients

• 1 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/4 teaspoon salt
• 1 10-oz pkg slivered blanched almonds, about 2 1/4 cups if purchasing in bulk
• 2 tablespoons butter
• 1 teaspoon baking soda

Procedure

1. In a heavy, 2-qt saucepan, heat sugar, corn syrup, water and salt, stirring until it begins to boil and sugar is dissolved. Add in the almonds and cook until it reaches 300°F, stirring frequently. Once the mixture begins to darken deeply, stir constantly. Remove from heat and add in the butter and baking soda. Pour on buttered surface and quickly pull the mixture with two forks into a rectangle about 12" x 14". Cool and break into irregular pieces.

Notes

Adapted from: "Step by Step: Almond Brittle" Good Housekeeping. November. 1988.

Content by Renee Shelton. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 8, 2020.