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Easy Almond Brittle (4 Ingredients!)

Overflowing jar of crunchy almond brittle peices

The idea for this brittle came to me one night when I was about to drift off to sleep (as many ideas do). I dreamt of a brittled almond cookie with serious crunch, so we started there. But after a few failed attempts we stopped trying to separate them into clumps and just made almond brittle on a baking sheet, and it was the best, happiest semi-accidental decision ever! 

What’s it like? This is like grown-up peanut brittle but with wholesome almonds, natural sweeteners, and no butter in sight. Plus, no candy thermometer needed (why are those things so scary?) and just 4 ingredients and 30 minutes required! Let us show you how it’s done.

Maple syrup, almonds, coconut sugar, and coconut oil

What is Brittle?

Brittle is a sweet, crunchy candy studded with nuts, with peanut brittle being the most common type in the United States. It’s usually made by heating water and sugar (often corn syrup) until caramelized, then mixing in nuts, pouring it onto a flat surface, cooling, and cracking the candy into uneven pieces. Many similar treats exist around the world, including croquant in France, kotkoti in Bangladesh, and gozinaki in Georgia (source).

The following recipe is adapted from peanut brittle but is easier to make, swaps the peanuts out in favor of almonds, and skips the corn syrup and butter, keeping it dairy-free and naturally sweetened!

How to Make Almond Brittle

This incredibly simple, 4-ingredient recipe starts with melting coconut oil, maple syrup, and coconut sugar in a saucepan (similar to the method used in our Quinoa Brittle).

Coconut oil, coconut sugar, and maple syrup in a saucepan

Then we add slivered almonds and an optional pinch of salt and give it a stir!

Adding almonds to a saucepan with melted coconut oil and natural sweeteners

Next we transfer the mixture to a baking sheet (parchment-lined for easy cleanup!), spread it into an even layer, and bake it in the oven.

Spreading almond and caramelized sugar mixture on a baking sheet

When it comes out of the oven, the brittle is golden brown with a lacy mixture connecting the almonds.

Baked almond brittle on a baking sheet

After it’s fully cooled, you’ll be able to break it into bite-sized pieces for enjoying right away or saving for later (we double dog dare you to try).

Pieces of crunchy almond brittle

We hope you LOVE this almond brittle! It’s:

Crunchy
Sweet
Quick & easy
Seriously snack-able
Perfect for the holidays
& SO delicious!

Make a batch to gift to family and friends or enjoy as a sweet treat for yourself this holiday season and beyond!

More Giftable Sweet Treats

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a piece of healthy almond brittle

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 10 (Pieces)

Course Dessert

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 1 Week

  • 2 Tbsp coconut oil
  • 1/2 cup maple syrup
  • 2 Tbsp coconut sugar
  • 1 ½ cups blanched slivered almonds (or sub cashew halves, pumpkin seeds, sunflower seeds, or sesame seeds)
  • 1 healthy pinch sea salt (optional)
  • Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges (to prevent spillover).

  • To a small saucepan, add coconut oil, maple syrup, and coconut sugar. Warm over medium-low heat for 2-3 minutes, stirring occasionally, until there is no visible separation and the coconut sugar has dissolved.

  • Remove the pan from the heat and stir in almonds and salt (optional) until evenly coated.

  • Pour mixture onto the parchment-lined baking sheet and spread into an even layer with a metal or wooden spoon. Try to get it as even as possible, or the edges will burn and the center won’t crisp up as it should (see photo).

  • Bake for 15 minutes, then turn the pan around to ensure even browning. Bake 5-10 minutes more and watch carefully to prevent burning. You’ll know it’s done when it’s uniformly golden brown in color and very fragrant. The edges may appear to be getting too brown, but they’re just getting crisp and caramelized, so don’t be afraid of that! If you don’t bake it long enough, it will end up chewy instead of crunchy.

  • Let cool completely before breaking into bite-size pieces with a sharp knife or by hand.

  • Once completely cooled, store leftovers in a sealed bag or container at room temperature for 1 week or in the freezer for up to 1 month. This makes an excellent holiday dessert or gift!

*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 serving Calories: 168 Carbohydrates: 16.5 g Protein: 3.4 g Fat: 10.8 g Saturated Fat: 2.9 g Polyunsaturated Fat: 2.1 g Monounsaturated Fat: 5.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 152 mg Fiber: 2 g Sugar: 12.6 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 59.7 mg Iron: 0.6 mg

Source

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