Almond Brittle

Preparation info
  • Makes about

    1¼ pounds

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

An abundance of nuts bound together in a sheet by the merest slick of transparent amber brittle. The chopped almonds modify the hardness of the candy, while the whole nuts are left unblanched to contribute a fuller almond flavor.


  • cups whole, unblanched almonds
  • 1⅓ cups blanched, chopped almonds
  • ¾


  1. Preheat the oven to 325 degrees.
  2. Place the whole and chopped almonds on a jelly-roll pan and toast them for 15 minutes in the oven, tossing and stirring them occasionally. Turn off the heat and leave the nuts in the oven. They must be warm when added t