Vote for my Almond Brittle Recipe


The holidays are just around the corner, and during this time, many of my friends ask for my Almond Brittle recipe. I’m reposting the recipe below, and I’ve also entered it in the Fisher Nuts “My Fresh Twist” recipe contest. Click here to vote for my recipe! You can vote for my recipe five times a day until November 5. Hint: Just hit the vote button 5 times in a row! Many of you have tried and tasted my Almond Brittle so I am sure I’ll get your vote. Thanks for your support.

This recipe was originally posted on December 18, 2012.

Almond Brittle
½ stick butter (4 tablespoons), room temperature
¾ cup sugar
1/8 teaspoon salt
1 cup slivered almonds
2 tablespoons sesame seeds

Line a baking sheet with foil and set aside.

Place a heavy-bottomed saucepan over medium heat. Add butter (make sure it is at room temperature), sugar and salt. Stir with a wooden spoon until the butter, sugar and salt are well incorporated, and then add almonds and sesame seeds. Turn heat up to medium-high.

This is the point where you have to pay close attention, and keep stirring constantly. When the almonds and sugar begin to brown, and turn to a light caramel color, and you see the melted butter separate from the rest of the mixture, turn off the heat. Very carefully, pour the mixture onto the foil lined baking sheet. Spread to a thin, even layer with the back of the wooden spoon. Let the almond brittle cool completely before you snap them into pieces.

Store in an airtight container. Or, put them in little bags or boxes, as shown in the picture, and share them with your friends. They make delectable little gifts for Christmas.

Video tips for perfecting your almond brittle

Honey and Spice Roasted Almonds

Honey & Spice Roasted Almonds4

WARNING – These Honey and Spice Roasted Almonds are highly addictive!

I’ve tried different spice mixes and I think I finally found the winning combination for these honey and spice roasted almonds. The fusion of sweet, salty, spicy, smoky flavors and, of course, the crunch makes these nuts the perfect snack. At least that is my opinion. Let me know what you think, once you’ve tried them yourself.

Honey and Spice Roasted Almonds
Prep time: 5 minutes
Cooking time: 20 minutes
Serves: 10

3 cups whole raw almonds with skins on
2 tablespoons Turbinado sugar, (raw sugar)
1 teaspoon salt
2 teaspoons chilli powder, (depending on heat and your preference)
½ teaspoon smoked paprika, (optional)
½ teaspoon cumin powder
½ teaspoon coriander powder
2 tablespoons honey
1 tablespoon water
2 teaspoons peanut oil

Preheat oven to 350 degrees F. Spread almonds onto a foil-lined baking sheet. Bake for eight minutes, rotate the pan, and bake for another eight minutes.

While almonds are toasting, combine sugar, salt, chilli, paprika, cumin, and coriander powder in a small bowl and set aside.

In a wide-bottomed saucepan bring honey, water, and oil to a boil, over medium-high heat. You will see small bubbles appear on the surface. Immediately stir in toasted almonds and cook until the nuts are all coated and the liquid is absorbed. Turn off the heat. Sprinkle the sugar, salt, and spice mix over the almonds. Toss well to coat all the almonds.

Spread nuts back onto the foil lined baking sheet in a single layer. Cool completely and break the almonds apart. The honey and spice roasted almonds can be stored in an air-tight container for a month. But, I bet they won’t last that long!