The almond brittle is a traditional sweet prepared with only three ingredients. Easy to make at home and perfect as a gift because it’s always appreciated by both adults and children. Almond brittle is a snack rich in protein and healthy fats from the almonds themselves, and the sugar is simple and balanced to avoid being overly sweet.
The important thing when making brittle is to be careful not to burn yourself, but if you use lightly oiled parchment paper and silicone tools, it will be very easy.
To divide the brittle into well-defined pieces, you need to wait until it’s cooled but not completely, and cut it with a good smooth-bladed knife.
It keeps very well for a long time, and my way of preparing it by pouring the almonds first into the pot allows you to skip the step of toasting the almonds in the oven.
It will thus be a dessert ready in a few minutes, and in less than half an hour, it will be completely cool and ready to be consumed.
You can also make the brittle with other types of nuts like peanuts, hazelnuts, pine nuts, and walnuts; the process remains the same.
You can prepare almond brittle in packages to gift at Christmas or throughout the year because a piece of brittle is always welcomed even in summer. Brittle is also a great snack for athletes, containing few fats and all healthy fats, and the simple sugar provides immediate energy for physical and mental exertion.
I also remind you of other cookies and sweets you can prepare and gift to friends and relatives.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 5 Minutes
- Portions: 20 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 145.68 (Kcal)
- Carbohydrates 18.91 (g) of which sugars 16.33 (g)
- Proteins 3.17 (g)
- Fat 7.49 (g) of which saturated 0.57 (g)of which unsaturated 6.58 (g)
- Fibers 1.88 (g)
- Sodium 0.34 (mg)
Indicative values for a portion of 31 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The brittle is made with only three ingredients
- 10.5 oz almonds
- 1.5 cups sugar
- 1 tsp lemon (juice)
- 1.35 tbsp water
Tools
To make the brittle, I recommend a non-stick or double-bottomed pot, a silicone spatula for handling, and a good smooth-bladed knife for cutting.
- 1 Pot Moneta
- 1 Spatula
- 1 Knife
Preparation
Making almond brittle takes just a few minutes.
Place the almonds in the pot and bring them to medium heat, stirring for a couple of minutes before adding the sugar.
Add sugar, water, and lemon juice to the pot on the stove. Keep on the heat until the sugar browns as seen in the photo. During cooking, stir occasionally for even cooking, but don’t stir too often or too quickly because the temperature needs to remain constant, or the sugar will recrystallize.
When the brittle is ready, transfer it to an oiled marble surface or, as I did, to a heat-resistant surface covered with lightly oiled parchment paper. To compact the brittle, I recommend covering it with another sheet of oiled parchment paper and rolling it with a rolling pin. Use a silicone spatula to help compact the edges.
When it is almost cooled, cut it with a good kitchen knife with a smooth blade, first making vertical strips, which you will then divide horizontally into as many pieces as you want to obtain.
NOTES
The brittle keeps well for many days, so you can prepare it and enjoy packaging and gifting it to relatives and friends to sweeten their days. However, remember that it will always be a bit sticky, so cover it with plastic material.
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Frequently Asked Questions
Can I make it without sugar?
The brittle can also be made with natural sweeteners like erythritol.
Can I reduce the amount of sugar?
The 1:1 ratio is perfect for obtaining almonds completely covered without excess sugar, but if you want, you can try reducing the sugar by 50g but no more.
