Salted almond brittle

Salted almond brittle

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(5 ratings)

Prep: 2 mins Cook: 10 mins

More effort

Serves 8
A surprising topping for desserts - makes them that little bit extra special. Also delicious dipped in chocolate

Nutrition and extra info

Nutrition: per serving

  • kcal178
  • fat13g
  • saturates4g
  • carbs14g
  • sugars14g
  • fibre1g
  • protein3g
  • salt0.42g
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  • 100g bag toasted flaked almond
  • 100g golden caster sugar
  • 50g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ½ tsp salt


  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).

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Comments, questions and tips

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Rebecca Neish's picture
Rebecca Neish
21st Dec, 2019
If only I had read the reviews before I made this, I'm vegan so subbed the butter for margarine and it completely failed. The margarine and sugar do not mix, even mopping the margarine layer up and reheating with more sugar didn't work, it was completely unsalvageable. Wouldn't recommend to anyone who doesn't have or doesn't eat butter.
19th Dec, 2019
Ive only made the brittle. I used pecans and upped the recipe by half. Its brilliant.
15th Aug, 2012
Incredibly easy but with very satisfying results.
31st May, 2010
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!
3rd Aug, 2009
Crunchy and sweet, much loved by my father who is also a fan of peanut brittle :)
25th Jan, 2008
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.
18th Dec, 2007
I found this to be very salty and didn't compliment the Chocolate Amaretti pudding.
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