Almond Brittle Recipe
This is a quick and easy recipe for a brittle made with almonds rather than peanuts with only four ingredients.
Indulge in homemade salted almond graham cracker brittle anytime: a fun, easy treat that balances chewy with crunchy and sweet with savory.
Almonds and dried cranberries bring a new and colorful twist to the traditional brittle recipe. Works well for parties and holiday gifts!
I loved this recipe! so quick and easy! I added some milk chocolate chips to the batch and BAM instant blissfulness :)
No stars - I've been making brittle for 30+ years and this is without a doubt the worst recipe. A waste of 1/2 c butter and almonds. Maybe it's because I've never heard of using a frying pan and I'm sure that's what makes it separate. I made a regular batch with old recipe and came out perfect - no separation and my pan was plenty hot.
Stir up this white chocolate bark with almonds and almond flavoring for a sweet treat that can be a thoughtful gift for the holidays.
Check out these microwave and stovetop recipes for peanut brittle, cashew brittle, almond brittle, and peppermint brittle, complete with ratings, reviews and how-to tips.
Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
I LOVED the flavor combination of the beans and the salty sweet almonds, but I seemed to have too much area that was brittle but no nuts and that was too hard to eat with the beans. Want to figure out a way to get that same flavor and the crunch of the nuts without the hardness of the brittle
Brilliant. I was looking for a butter brittle recipe and this hits the spot. I don't add the nuts to the pot until just before I pour. This can also be made with chocolate chips - just let the brittle set up and then scatter the chips over the top of the still hot brittle and spread them out with a spatula. For the people whose recipe separated - two possible causes are that the heat was too low or that there was too much butter added and it prevented the sugar from caramelizing. (I know this last one because I did it once myself - delicious crumbly results, but not brittle.)