Crunchy and super sweet, this candy is more than a little bit addictive, so you’ll want to make it and gift it right away rather than keeping it around the house!
Although it still contains nuts, this recipe, adapted from Betty Crocker, is peanut-free for those dealing with peanut allergies (you’ll obviously want to check to be sure they don’t also have a tree nut allergy, though). It also uses finely chopped nuts rather than whole nuts, and I really like the thin airy texture that gives it!
- 1/4 cup salted butter
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 1/4 cup all-purpose flour
- 2/3 cup finely chopped almonds
- 1 teaspoon vanilla
Heat oven to 350 degrees F and line baking sheet with parchment *paper. Measure all of your ingredients ahead of time because you’ll need to work quickly once you get started!
In a medium saucepan, melt butter. Add sugar and corn syrup and heat over medium-low heat, stirring constantly until the mixture comes to a boil and the sugar is dissolved.
Remove pan from heat and add flour, almonds and vanilla. Mix until blended.
Immediately spread the mixture onto your prepared cookie sheet.
Bake for 10 minutes. Brittle will spread thin and turn golden brown. Remove from oven and allow to cool for 5 minutes before moving to a cooling rack. Cool completely and then break into pieces.
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