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Almond Brittle

Sweet and savory brittle, with a light and crisp texture.

  • 1 1/2 cups Domino® Golden Sugar

  • 1/2 cup Water
  • 1 1/2 cups Roasted and salted almonds
  • 1 tablespoon Unsalted butter
  • 1 teaspoon Baking soda
  • 1 teaspoon Pure vanilla extract

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Prep Time : 5 minutes / Cook Time : about 25 minutes / Yields: 1 pound

Step 1

Line a baking sheet with parchment paper. Set aside.

Step 2

In a large saucepan, combine Domino Golden sugar and water and cook over medium heat until sugar is dissolved. Using a pastry brush, brush down any crystals from the side of the pan. Insert the candy thermometer and cook the syrup until it registers 235°to 240°.

Step 3

Add almonds and continue cooking until deep golden color forms and the thermometer read 300°.

Step 4

Remove from the heat and immediately stir in butter, baking soda, and vanilla. The caramel will bubble. 

Step 5

Pour the mixture onto the baking sheet and spread it in an even layer with the back of a spoon greased with a little butter.

Step 6

Let cool completely, and then break into pieces

Chef's Tip
  • The brittle can be stored in an airtight container at room temperature for up to 1 month.
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