This is a Christmas tradition around our place… let me start by saying that I’m not, by any stretch of the imagination a home maker! I am not a baking, cooking guru, not really my style… I do however have a couple of tricks up my sleeve to make it look like I rock the kitchen!
I’m sharing one of these secrets with you… yep, I’m feeling extra giving this year! How to make candy brittle to die for! No thermometer, no science degree and no protective clothing. Well, you should wear some kind of clothing… just not a lab coat. Oh boy that went south, back to the brittle!
I’ve had people say a quick hello to me then ask, “did you bring your brittle”? Really, hello to you too! 😉 Some open it straight away to taste and some say, “I’m saving this and hiding it from my family”. It’s funny all of the different reactions, but one thing is consistent, everyone loves it!
It makes the prefect little homemade gift! Oh and it’s very healthy and fat free! 😉 NOT!
Here is the VERY complicated recipe:
~ 1 cup butter (salted)
~ 1 cup of sugar (white)
*please note that I doubled the recipe for this demonstration.
Melt them together, boil approximately 8 – 10 minutes on medium heat stirring constantly. *Note, if you double the batch you will need to extend the cooking time a bit. The colour of the candy should be a brownish pinky colour… no need for a candy thermometer.
Remove from heat and add (immediately)
~ 1 1/2 bags of slivered almonds (this double batch took 3/4 bag of 170g) then spread on a cookie sheet right away, cool brittle in your fridge, it will begin hardening right away.
While the brittle is cooling…
Heat 1/2 bag of chocolate chips (100% milk chocolate) then spread over cooled brittle. Sprinkle remaining almonds over chocolate.
This is where you could get very creative… I drizzle the chocolate, then drizzle white chocolate… you could do all white and sprinkle crushed candy cane on that… sky is the limit!
Enjoy!
28 Comments
Oh my gosh Laurie! This looks divine and I’m pinning this so I can find it later. Thanks so much for sharing your recipe. Anyone who makes this is rocking the kitchen in my book!
LOL thanks Jane! It is divine, really people want it every year and always ask if I am bringing it… I think they want to see me too? 😉
I love all things almond so these are great! I will need to add this to my baking wishlist for sure! Thanks for sharing!
You are welcome Kathryn and thanks for pinning it! 😉
Oh yeah, I’m pinning it!
wow, I love brittle anything! Thanks for the recipe!
Hey Anne, it’s so easy, like I said it really is my go to. You’ll have to try it.
How fantastic! I love the styling Laurie… so pretty! I can’t wait to give it a try… going on “the list”
Thanks Cynthia, you will love it… I give it to everyone for Christmas, they are happy as can be once they get it.
Oh crap on a cracker, I could totally do that! Thanks!
You totally could do that! EASY!
As soon as I do this I’ll report back b/c this looks AWESOME!!!
Oh good, I look forward to hearing from you… keep stirring and keep cooking until it’s a darkish pinkish colour… err on the side of a little darker. Stir, stir, stir…
Looks delish! What size bag of almonds do you use?
Hi Natasha, thanks, it depends on if I am doubling the recipe or not. I usually do, it’s very popular. For this time I used a 6oz (170g) bag. Really though, you could do as much as you want, as little or even add peanuts.
I came across your recipe via Pinterest and couldn’t wait to make it. I just tried two batches and both didn’t turn out. I left one boiling for a bit longer than the other but both turned out crumbly…what did I do wrong??
Hi Renee, I’m sorry it didn’t turn out. I’m not sure what you did wrong? It’s supposed to be brittle, it comes out of the pot like liquid lava and I always have time to spread it on the pan, then it hardens in the fridge. I’ve had it turn out too soft on me, but never crumbly? :/ Hmmmm, maybe too many almonds? I use regular salted butter, and plain sugar, that’s it… med heat, once melted that’s when I start the timer. Stir, stir, stir then add the almonds, and spread on a cookie sheet.
Yumm! This looks great. Ill have to add this to my baking list 🙂 Thanks for sharing
It’s very yummy, you are welcome!
Looks professional, Laurie! We love almond brittle and I can’t wait to try yours. I’m glad I read the comment that said you used salted butter – we don’t normally buy that so I wouldn’t have thought of using it, but I’m sure the salt really enhances the taste. It sounds amazing!
Looks beautiful! I don’t know if I’ve ever had almond brittle (Gasp! I know!) – I’m loving the looks of this, though. Pinned!
Hey Tara,
Gasp!!! It truly is yummy! And easy and when we are invited over to homes during the holidays, this always makes people feel special! Let me know if you try it! 😉
I have to admit, I’m not doing any baking this year. I may need to pin this so I can try it next time I do bake, it sounds delicious…and easy.
Debbie 🙂
Hi Debbie,
It’s very easy and not even considered baking! 😉
My grandma used a very similar recipe! Yum! Gotta love simple, sugar loaded treats 😉
You do gotta love them, and the excuse of Christmas time eating works perfectly! 😉
I’m late to the party on this post, but so glad I caught it in time! I loooove peanut brittle, and it’s been a looooong time since I’ve made any! Your recipe looks delicious – and BTW, you always have the best photos! What a great way to display your culinary delight!!! 🙂
Thanks Sheila! I really appreciate you saying that, I’m trying to really hunker down with learning that camera this year!