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Found while browsing my Mom's cook books.


  • 3 tbsp. butter
  • 1/4 c. whole almonds
  • 1 c. sugar
  • 1/4 c. water
  • 1/2 tsp. baking soda


  • Line baking sheet with foil. Grease foil with butter; set aside.
  • Melt butter in small skillet over medium heat; add almonds and cook, stirring constantly for 2 minutes or until lightly toasted. Remove from heat.
  • In a small saucepan over medium-high heat, combine sugar and water. Bring to a boil, stirring constantly. Use a small pastry brush dipped in cold water to wash down sugar that sticks to side of pan.
  • Boil without stirring for about 10 minutes or until candy thermometer reads 310 degrees (hard crack stage). Mixture will be a golden color.
  • Remove from heat and stir in almond mixture and baking soda.
  • Immediately pour mixture onto baking sheet, spreading quickly into an even layer. Allow to stand 30 minutes or until hardened.
  • Break into pieces.

Categories: Brittle 
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