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Popcorn Almond Brittle

Rated as 5 out of 5 Stars

"For a crunchy snack that suits the season, try this one. I've been stirring up batches of the distinctive brittle since 1975. With popcorn, almonds and candied cherries tossed together in a sweet crisp coating, it's a festive favorite we enjoy every year."
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30 m servings
Original recipe yields 12 servings


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  1. In a greased 13-in.x 9-in. x 2-in. baking pan, combine popcorn, almonds and cherries. Bake at 350 degrees F for 10 minutes. Turn oven off and keep mixture warm in the oven. Meanwhile, in a large heavy saucepan, combine the sugar, corn syrup, water and salt; cook and stir over low heat until sugar is dissolved. Cook over medium heat, without stirring, until a candy thermometer reads 305 degrees F-310 degrees F (hard-crack stage). Remove from the heat; stir in butter and vanilla. Immediately pour over popcorn mixture; toss gently. Spread onto a greased baking sheet. When cool, break into small pieces.


  • We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test.


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Really nice brittle for popcorn. Not too, too sweet. Used whole salted roasted almonds, no cheeries, rest of the recipe as written. BIG hit at the office!