Maple Almond Brittle

  • Serves: Makes 1 1/2 pounds
  • Views: 8587
  • Comments: 0

The flavor of maple syrup is so heavenly in this nut brittle that you'll wonder why you haven't used it before. Grade B maple syrup has the most vibrant flavor of all of the maple syrups and that's why it is used in this recipe. Find it in your grocery store labeled as such.

1 1/2 cups Grade B maple syrup
1/4 cup light corn syrup
1/2 teaspoon salt
1 1/2 cups sugar
2 cups sliced unblanched almonds, toasted lightly

In a heavy saucepan combine the maple syrup, the corn syrup, the salt, and the sugar.

Bring the mixture to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, and boil the mixture, undisturbed, until it registers 300 degrees F on a candy thermometer.

Stir in the almonds quickly and pour the mixture onto an oiled marble slab or a baking sheet lined with foil. Spread the mixture as thin as possible with a metal spatula and let it cool.

Break the almond brittle into serving pieces.

Recipe adapted from Gourmet Magazine

Other Recipes