Almond Brittle for the Holidays

Fall is finally here. While I'm not usually one to skip Thanksgiving, I am especially excited to decorate for and celebrate Christmas this year.This week is my last week of relative calmness before the Holiday frenzy begins so I have been trying to get a head start on Christmas organization this year.

This time of year, well lets be honest, all year round, I love making food gifts for friends. Today I am going to share a simple Almond Brittle Recipe that you can make in your microwave. It is almost fool proof you do just want to keep an eye on when it's in the microwave to make sure it doesn't burn. If you want to get your kids involved, have them help measure but to take caution when heating as the liquid will be excruciatingly hot to the touch.

Easy microwave Almond Brittle-

First mix together sugar, salt, and corn syrup in a microwave safe bowl and microwave for 5 minutes. Keep an eye on it so that it does'nt burn. You want it to turn a light carmel color not dark brown. Brown= burnt and you need to start again. Then stir in Almonds. You can the almonds with peanuts if you would like. I would suggest adding the nuts in earlier to let them cook a little too. Lightly swirl in the butter and vanilla and put it back in microwave for 30 seconds. Stir in baking soda, it will foam. Pour the mixture onto baking sheet spreading out the candy as you go. Let it set for 30 minutes. Then break it into pieces and package it up to share with your friends.

If you bowl is a sticky mess, let it soak in soapy water. I promise it will clean right up nicely.

Young Chefs Academy Microwave Almond Brittle

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1 cup raw almonds
  • ⅛ tsp. salt
  • 1 tsp. butteri
  • 1 tsp. vanilla
  • 1 tsp. baking soda

1. Prepare cookie sheet with silicone mat or butter.

2. In a 1 1/2 quart microwave-safe bowl, stir together sugar, syrup, and salt, mixing well. Microwave on HIGH for 5 minutes. Carefully stir in Almonds & swirl the butter and vanilla extract into the mixture; don’t stir.

3. Microwave for another 30 seconds. The syrup will have darkened slightly, and the mixture will be very hot. (300 degrees on a candy thermometer.) Add baking soda and gently stir until the mixture is light and foamy.

4. Pour it onto the prepared cookie sheet. Let the brittle cool for 30 minutes to 1 hour, then break into small pieces. Makes 2 pounds of candy.