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Rating: 3.67 stars
30 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 4

Hubby's first-ever attempt at a from-scratch recipe was a huge success!

Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
15 mins
total:
30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with waxed paper.

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  • Melt butter in a skillet over medium-high heat; add almonds, sugar, and syrup. Cook and stir the almonds until the mixture turns caramel in color, about 6 minutes.

  • Spread the mixture onto the prepared baking sheet in a thin layer. Cool until the mixture hardens and break into pieces to serve.

Nutrition Facts

204 calories; protein 3.1g; carbohydrates 13.3g; fat 16.4g; cholesterol 24.4mg; sodium 65.9mg. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2013
I was looking for a buttery brittle like I had purchased at a craft fair. This is sooooo good. I made it exactly as written (except for using parchment paper instead of wax paper to line the cookie sheet - it works great). I only had slivered almonds, I think it would be even better with whole almonds, and I think I will try it with cashews and macadamias too! It is fairly greasy on your hands, but that doesn't bother me. The directions are good (I didn't time the minutes, just stirred constantly until it was a good color. Be prepared - once it is done you must pour it out immediately. It cools and hardens very quickly (less than 30 minutes on a cold November afternoon in New York). The biggest plus is not having to deal with massive amounts of corn syrup and candy thermometers! Read More
(17)

Most helpful critical review

Rating: 1 stars
12/06/2013
Butter remained seperated from other ingredients the entire cooking process and when it finally all became one mixture it immediately burned. Read More
(10)
30 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
11/24/2013
I was looking for a buttery brittle like I had purchased at a craft fair. This is sooooo good. I made it exactly as written (except for using parchment paper instead of wax paper to line the cookie sheet - it works great). I only had slivered almonds, I think it would be even better with whole almonds, and I think I will try it with cashews and macadamias too! It is fairly greasy on your hands, but that doesn't bother me. The directions are good (I didn't time the minutes, just stirred constantly until it was a good color. Be prepared - once it is done you must pour it out immediately. It cools and hardens very quickly (less than 30 minutes on a cold November afternoon in New York). The biggest plus is not having to deal with massive amounts of corn syrup and candy thermometers! Read More
(17)
Rating: 1 stars
12/06/2013
Butter remained seperated from other ingredients the entire cooking process and when it finally all became one mixture it immediately burned. Read More
(10)
Rating: 5 stars
12/11/2013
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.) Read More
(9)
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Rating: 3 stars
02/10/2015
Mine looked good but would not get hard. Read More
(3)
Rating: 5 stars
11/23/2013
to make it the best right at the end add a cup of coconut Read More
(2)
Rating: 4 stars
10/26/2014
Worked great first time I made brittle. Will try it using other ingredients like Oregon roasted Hazel nuts & sea salt. Read More
(1)
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Rating: 4 stars
12/06/2013
The butter seperated towards the end for me also. Maybe if I would have removed it from the heat a few minutes earlier it might have been fine but it hadn't browned. It looks like a mess but the taste is great! Read More
(1)
Rating: 1 stars
10/20/2018
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. Read More
(1)
Rating: 3 stars
12/22/2016
Brittle stuck to wax paper...?? Read More