Salted almond brittle

Salted almond brittle

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(3 ratings)


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Cooking time

Prep: 2 mins Cook: 10 mins

Skill level

Moderately easy


Serves 8

A surprising topping for desserts - makes them that little bit extra special. Also delicious dipped in chocolate

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 100g bag toasted flaked almonds
  • 100g golden caster sugar
  • 50g butter, plus extra for greasing
  • ½ tsp salt

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  1. Lightly butter a lipped baking tray and spread the almonds over it in a thin, even layer. Put the sugar, butter, salt and 4 tbsp water into a smooth-bottomed frying pan and heat gently, stirring, until the sugar dissolves. Increase the heat and boil for about 5 mins, or until it starts to turn light golden brown. Stir every now and again as some patches will start to caramelise faster than others. Carefully tip the caramel over the nuts and leave to cool completely.
  2. Once cold, shatter the caramel. An easy way to get clean sharp pieces is to put the point of a sharp knife vertically onto the caramel and bash the handle with a rolling pin, like a hammer and chisel. Serve on top of the Chocolate amaretti puddings. Keep for up to 2 days in an airtight container, interleaved with non-stick paper, in a cool, dry place (not the fridge).

Recipe from Good Food magazine, January 2007

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lexa_collicott's picture

Incredibly easy but with very satisfying results.

sandykimber's picture

For the salted brittle : I didn't have any butter and used margarine instead - it didn't work as the margarine just separated and the mixture didn't go thick. I poured off the liquid margarine to try and rescue something edible from the experience (toffee instead) but as the salt had dissolved into the water/sugar mix that remained, it produced salted toffee. Absolutley disgusting.

I'll try again with butter!

jayce1987's picture
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Crunchy and sweet, much loved by my father who is also a fan of peanut brittle :)

clarebrown's picture
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I think the saltiness is perfect myself...I love this stuff, although I agree that it's perhaps not the best accompaniment for the chocolate puddings.

burns_aj's picture
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I found this to be very salty and didn't compliment the Chocolate Amaretti pudding.