Brown Butter Almond Brittle

Brown butter almond brittle is a tasty variation of traditional peanut brittle, incorporating the rich and nutty flavor of browned butter and almonds.

5 from 2 votes

Print Recipe Pin Recipe

Cook Time 1

Cooling Time 1

Total Time 2

Course Dessert

Cuisine American

Servings Servings

Calories 381 kcal

Equipment

Ingredients

4 tablespoons butter, unsalted
2 cups granulated white sugar
¼ cup water
1 cup light corn syrup
2 cups almonds, crushed, shaved, slivered
2 teaspoons baking soda
1 teaspoon vanilla extract

Instructions

Line a 9×13 baking dish with parchment paper. Then, measure out the ingredients for the almond brittle and have them ready.
In a medium saucepan over medium heat, melt the butter. Once melted, continue to cook, stirring frequently. The butter will begin to foam, and the color will change from yellow to golden brown. Stir frequently to prevent the butter from burning for about 5-7 minutes. Once browned, remove the pan from heat.
Add the sugar, water, and corn syrup to the brown butter mixture. Return the pan to the stovetop and warm the mixture over medium heat. Stir occasionally until it gently boils.
Tip: You might be tempted to increase the heat to speed up the process, but don't.
Attach a candy thermometer to the side of the saucepan, ensuring it is fully submerged without touching the bottom. Warm the sugar syrup at a rolling boil until the temperature reaches 250°F (121°C), stirring occasionally.
Add the almonds, stir constantly, until the temperature reaches 300℉ (149℃).
Remove the mixture from heat and stir in the baking soda and vanilla extract; it will begin to foam, but that's normal.
Carefully spread the cooked mixture onto the reserved baking dish using a wooden spoon to create an even layer.
Set the almond brittle aside, at room temperature, for at least an hour to harden before breaking it apart.

Notes

Expert Tips:

Mise en Place: This is a fancy way of saying have your ingredients measured out and ready before you start making the candy because you will want to move quickly once the syrup comes to temperature.
Temperature is Key: Use a candy thermometer to make peanut brittle since the proper temperature of the candy is crucial to achieving peanut brittle that is not too soft and chewy and not too hard. If you end up with soft peanut brittle that didn’t come to temperature, check out my tips for how to save peanut brittle.
Work Quickly: Once the candy reaches the hard crack stage you will need to work quickly to add the remaining ingredients, as it will harden quickly.
Break the Brittle: Let the brittle cool completely before breaking apart and enjoying. To break the brittle, hold it with both hands and then apply pressure to snap it into irregular pieces. If the brittle is thick or you prefer more control over the break, place the peanut brittle between layers of parchment paper and use a rolling pin to apply gentle pressure.

Nutrition Disclosure:

The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!