Fiery (or Not) Almond Brittle

Enjoy a little heat with this ultra crunchy candy treat. Or, leave out those ingredients to savor the buttery tones, sweetness, and almonds.

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Fiery (or Not) Almond Brittle
  1. 2 Tablespoons Challenge Butter
  2. ⅛ teaspoon ground red pepper
  3. ¾ teaspoon crushed red chile pepper
  4. 1 cup white sugar
  5. ½ cup light corn syrup
  6. ¼ teaspoon salt
  7. 1¼ cup whole raw almonds
  8. ¾ teaspoon baking soda
  1. 1

    Butter a large cookie sheet; set aside. (a silicon baking sheet could be used instead).

  2. 2

    In a small custard cup, melt the butter (microwave High for about 30 seconds).

  3. 3

    Stir in the peppers; and set aside.

  4. 4

    In a 2-quart glass batter bowl, combine sugar, corn syrup and salt. Microwave on High for 3 minutes. (The syrup will be boiling rapidly, about 275°F – soft crack stage.)

  5. 5

    Stir the mixture and add almonds. Microwave on High an additional 5 to 6 minutes, stirring about half way through the cooking time. (The syrup will be light brown – about 350°F – hard crack stage).

  6. 6

    Stir in the butter/pepper mixture. Sprinkle baking soda over mixture, stirring constantly.

  7. 7

    Immediately pour mixture onto prepared cookie sheet.

  8. 8

    Cool; then break into pieces.

  9. 9

    Store in an airtight container.

Note: Omit ground red pepper and crushed chile pepper to eliminate the touch of “fire”. Microwave times are based on 950 to 1000 Watt oven; for 650 to 700 Watt oven increase cook times by a minute at each stage.

Source: Challenge Home Economist


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I'm going to crush the almonds on the next batch, the almonds weren't as great whole. By the way, I have a 1300 watt microwave, so I had to convert the times up. 5:00 @ 1000w = 3:51 @ 1300w.