Almond Brittle

With Cashews

I used a medium saucepan instead of a skillet. Also used Marcona almonds from Spain (available at Costco), and did not use the corn syrup. As others have suggested, I mixed the butter and sugar in the pan, medium-high heat, stirring constantly. Once the mixture attained a caramel color, stirred in the almonds, and poured the mixture onto a baking sheet lined with parchment paper. Once you add the almonds, it sets up quick. Tastes great!

I will definitely be making this again. It was fast (5 minutes) and easy (one pot) and called for simple ingredients. The brittle wasn't too hard. Tastes great!!! I used parchment paper as well because my daughter left some at my house but it worked beautifully!

Worked great, first time I made brittle. Will try it using other ingredients like Oregon roasted Hazel nuts & sea salt.

I was looking for a buttery brittle like I had purchased at a craft fair. This is sooooo good. I made it exactly as written (except for using parchment paper instead of wax paper to line the cookie sheet - it works great). I only had slivered almonds, I think it would be even better with whole almonds, and I think I will try it with cashews and macadamias too! It is fairly greasy on your hands, but that doesn't bother me. The directions are good (I didn't time the minutes, just stirred constantly until it was a good color. Be prepared - once it is done you must pour it out immediately. It cools and hardens very quickly (less than 30 minutes on a cold November afternoon in New York). The biggest plus is not having to deal with massive amounts of corn syrup and candy thermometers!