Spiced Almond Brittle (Metric)

Customary version of recipe

Yields 8 portions

Ingredient Amount
Sugar 125 ml.
Corn syrup 30 ml.
Brandy 15 ml.
Salt 5 ml.
Butter (1/2 stick) 60 ml.
Baking powder 0.5 ml.
Smoked paprika (pimentón) 1 ml.
Chili powder 1 ml.
Chipotle powder 1 ml.
Almonds slivers, toasted 125 ml.


  1. Line a baking sheet with a Silpat. In a heavy, medium saucepan combine the surgar, corn syrup, brandy, and salt and stir together with a wooden spoon, cover the pot and bring to a boil over medium-high heat. Uncover the pot and brush down any stray sugar crystals with a wet pastry brush. Turn the heat to high, insert a thermometer, and cook until the mixture is golden brown and has reached 165°C, 10 to 15 minutes. Remove from the heat and wait until the caramel stops bubbling.
  2. Add butter and baking powder and stir until incorporated. Add the spices and almonds and combine well.
  3. Pour the mixture out onto the prepared baking sheet and spread to an 3 mm. thickness. Allow to cool thoroughly, then break into pieces. Store in an airtight container, with wax paper separating each layer of brittle, for up to a week in a cool, dry place.

Additional tips

Recipe credit: Sondra Bernstein for Valley Fig Growers, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.

© 2018 The Culinary Institute of America