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Spiced Almond Brittle

I like sending homemade goodies to family and friends. When I couldn’t decide between brittle and spiced nuts, I combined the two into one treat. One batch fills up about six gift tins.—Leslie Dixon, Boise, Idaho
  • Total Time
    Prep: 15 min. Cook: 15 min. + cooling
  • Makes
    1-1/4 pounds


  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 1-1/2 cups unblanched almonds
  • 2 tablespoons butter
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon baking soda


  • Line a 15x10x1-in. pan with parchment. (Do not spray or grease.)
  • In a large heavy saucepan, combine sugar, water, corn syrup and salt. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 260° (hard-ball stage).
  • Stir in almonds, butter and seasonings; cook until thermometer reads 300° (hard-crack stage), stirring frequently, about 8 minutes longer.
  • Remove from heat; stir in baking soda. (Mixture will foam.) Immediately pour onto prepared pan, spreading as thin as possible. Cool completely.
  • Break brittle into pieces. Store between layers of waxed paper in airtight containers.
Editor's Note
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts
1 ounce: 139 calories, 7g fat (1g saturated fat), 3mg cholesterol, 109mg sodium, 19g carbohydrate (17g sugars, 1g fiber), 2g protein.

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