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Almond Toffee Brittle

Submitted by Ling 11 June 2009

This is great with chopped pecans, cashews, macadamias or peanuts as well. If you want a deeper flavour, add a tablespoonful of molasses (black treacle) with the butter, sugar and water. It's important NOT to keep stirring after the mixture has come to a boil; stirring will cause the sugar to recrystallise and result in a grainy toffee that doesn't have a clean snap.



200g butter - ,190g sugar - ,2 tbsp water - ,50g flaked almonds - ,1 tsp vanilla extract,


Lightly oil a 9 x 13 baking tray with a flavourless oil, like canola.

Place the butter, sugar and water in a medium nonstick saucepan over medium low heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook slowly, tilting pan and gently swirling mixture occasionally, to a very brittle stage, or until a drop of mixture separates into hard, brittle threads when dropped in cold water. Remove from heat, stir in flaked almonds and vanilla. Pour onto prepared baking tray and spread mixture evenly by shaking pan carefully. Cool completely and break into pieces. Store in an airtight container.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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