As with many other ideas, the idea for this brittle struck me as I was going to bed one night. We started with a dream I had about a crunchy, flaky cookie. After a few unsuccessful attempts, we decided to stop trying to separate the almonds into clumps and instead made almond brittle directly on a baking tray. It was the best and happiest semi-accident ever!
What is it like? It’s like peanut brittle for adults but with almonds and natural sweeteners. There is no butter. No candy thermometer is required. Only four ingredients and just 30 minutes are needed! We’ll show you exactly how to do it.
What is Brittle, and why does it exist?
Brittle is sweet and crunchy candy that’s studded with nuts. Peanut brittle is the most popular type of brittle in the United States. It is usually made by heating sugar and water (often in corn syrup) to caramelize, adding nuts, pouring onto a flat surface, and cooling. The candy is then cracked into irregular pieces. There are many similar treats around the world. kotkoti is popular in Bangladesh, and Gozinaki is popular in Georgia.
This recipe is an adaptation of peanut brittle, but it is much easier to make. It uses almonds instead of peanuts and does not use corn syrup or butter.
Almond Brittle: How to make it?
This easy 4-ingredient recipe begins with melting the coconut oil, maple sugar, and coconut syrup in a pan (similar to our Quinoa Brittle).
Then, we’ll transfer the mixture onto a baking tray (lined with parchment paper for easy cleaning! Spread it out evenly and bake in the oven.
You can break the ice cream into small pieces to enjoy immediately or save it for later.
Ingredients
- Coconut oil 2 Tbsp
- 1/4 cup maple syrup
- 2 Tbsp coconut sugar
- You can also use cashew halves or sunflower seeds.
- One healthy pinch of sea salt (optional)
Instructions
- Preheat oven to 325°F (162°C) and line the baking sheet with parchment, making sure it covers all surfaces and edges (to avoid spillover).
- Add coconut oil, maple sugar, and coconut syrup to a small pan. Stirring occasionally, warm over medium-low heat for 2-3 minutes until no separation is visible and the coconut sugar dissolves.
- Stir in the almonds (optional) and the salt until they are evenly coated.
- Spread the mixture evenly with a wooden or metal spoon. If you don’t get it even, the edges will burn while the center won’t crisp as it should.
- Turn the pan to ensure an even browning. Watch carefully and bake for 5-10 more minutes. It’s ready when the color is uniformly golden, and it smells very good. Don’t worry if the edges appear too brown. They’re actually getting crispy and caramelized. It will become chewy if you don’t cook it for long enough.
- Allow to cool completely, then break into bite-sized pieces using a sharp knife.
- Store leftovers at room temperature in a bag or container sealed with a lid for up to a week or in the refrigerator for up to 1 month. This is a great holiday gift or dessert!