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.




1 lb




  • 2 Tablespoons Challenge Butter
  • ⅛ teaspoon ground red pepper
  • ¾ teaspoon crushed red chile pepper
  • 1 cup white sugar
  • ½ cup light corn syrup
  • ¼ teaspoon salt
  • 1¼ cup whole raw almonds
  • ¾ teaspoon baking soda


  • 1

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

  • 2

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

  • 3

    Stir in the peppers; and set aside.

  • 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 or soft crack stage.)

  • 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 or hard crack stage.)

  • 6

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

  • 7

    Immediately pour mixture onto prepared cookie sheet.

  • 8

    Cool, then break into pieces.

  • 9

    Store in an airtight container.


  • !

    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.

More Recipes

Get recipes, techniques, and special offers delivered monthly to your inbox.

By submitting this form you agree to our Privacy Policy.