Almond Brittle
Published Dec 15, 2025
Almond brittle made by cooking sugar and water to hard-crack, then stirring in almonds and butter before cooling and breaking into pieces.
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You’ll love my easy almond brittle recipe!
I’ve always had a soft spot for brittle, even if it’s not the trendy treat anymore. Almond brittle is something I still make at least once a year, usually right along with a batch of peanut brittle, because it reminds me how simple candy can be. I love the whole process! Waiting for the sugar to hit the hard-crack stage, pouring it out, and breaking it into pieces once it cools. Almond brittle is crisp, sweet, and a little nostalgic for me, and every time I make it, I wonder why I don’t do it more often.
Happy Cooking!
– Yumna
Almond Brittle Ingredients
- Almonds: I recommend raw, whole almonds for this recipe. Use organic if you can.
- Dry ingredients: Granulated sugar, baking soda, and salt.
- Wet ingredients: Unsalted butter and water.
How to Make Almond Brittle
Almond Brittle Recipe
Ingredients
- ¾ cup whole almonds roughly chopped
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- ¼ cup water
Instructions
- Combine the almonds, salt, and baking soda in a small bowl. Measure the butter and set aside next to the almond mixture.
- Line a rimmed quarter sheet pan with parchment paper.
- In a heavy-bottomed medium saucepan, combine the sugar and water. Stir to moisten the sugar, then set over medium heat and bring to a boil. Do not stir the mixture, but instead swirl the pan as it cooks.
- When the sugar reaches a boil, add the butter and carefully set a candy thermometer in the pot. Reduce the heat to medium-low, swirling the pan every once in a while, until the mixture reaches between 310˚F and 350˚F, or a caramel color, known as the "hard crack" stage. Remove the pan from the heat and add the almond mixture. Carefully stir 4–5 times, or until the almonds are incorporated. Take care during this step, as the baking soda will cause the sugar mixture to bubble and expand.
- Working quickly, transfer the mixture onto the prepared pan, spreading into an even layer with a rubber spatula.
- Let it sit for about 30 minutes to harden, then break into 2-inch pieces.
Equipment
Notes
- My Top Tip: Use a candy thermometer. You can make almond brittle without one, but a candy thermometer makes it easy to reach the right temperature and the “hard crack” stage.
- Storage: Store the almond brittle in an airtight container at room temperature for up to 1 week. I recommend keeping it in a cool, dry place, away from moisture, which can make the almond brittle taste chewy.
- Freezing: Store the almond brittle in an airtight container or freezer bag with layers of parchment paper to prevent sticking. It will last in the freezer for up to 1 month. Thaw at room temperature and enjoy.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Flavor it with extract: When the caramel reaches the “hard crack” stage, swirl in a teaspoon of vanilla or almond extract.
- Give it a salty finish: After you spread out the almond brittle to cool, finish it with some flaky sea salt.
- Drizzle white chocolate on top: Once the almond brittle sets, melt some white chocolate and drizzle it over the top. Let it set again before breaking into 2-inch pieces.
Recipe Tips
- Use a candy thermometer. You can make almond brittle without one, but a candy thermometer makes it easy to reach the right temperature and the “hard crack” stage.
- Swirl instead of stirring. Once the sugar and water reach a boil, gently swirl the saucepan to prevent hotspots and make sure it caramelizes evenly.
- Use a deep saucepan. When you add the almond mixture to the caramel, the baking soda will trigger a chemical reaction, and the sugar mixture will bubble and expand. Do this carefully and make sure your saucepan is deep enough to prevent spills and overflows.
FAQs
The sugar mixture likely didn’t get hot enough. It needs to reach at least 300ºF for that classic almond brittle snap.
There could be too much moisture or humidity in the air. Store the almond brittle in an airtight container and leave it in a cool, dry place to keep it crisp.
Fill the saucepan with water and bring it to a boil. The residual sugar will dissolve and the saucepan will be a lot easier to clean.
