Almond Antique Brittle

Almond Antique Brittle

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  • Prep Time


  • Total Time


  • Servings



  • cups slivered almonds, divided

  • Cooking spray

  • cups sugar

  • ½

    cup whole milk

  • ½

    cup heavy cream

  • ½

    cup white vinegar

  • ¼

    cup unsalted butter

  • ½

    teaspoon salt


1. Preheat oven to 350°. 2. Spread almonds in a single layer on a baking sheet. Bake at 350° for 10 minutes or until lightly browned and fragrant. Cool completely. Measure out 1/4 cup almonds; finely chop. 3. Cover a baking sheet with parchment paper. Lightly coat paper with cooking spray. Set aside. 4. Place sugar and remaining ingredients in a large saucepan over medium-high heat; bring to a boil, stirring constantly. Cook 20 minutes or until a candy thermometer registers 310°, stirring constantly. Stir in 1 cup almonds; cook an additional 1 minute, stirring constantly. Quickly pour mixture onto prepared parchment paper, spreading to about 1/8-inch thickness. Sprinkle chopped almonds over brittle, lightly pressing to adhere. Cool completely (about 2 hours); break into pieces. Bake a Second Batch Because the sugar syrup needs to be handled quickly, it's best not to double the amounts in this ­recipe. Instead, complete one batch ­before making the next.


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