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Cinnamon Almond Brittle



  • 2 cups sugar
  • 3/4 cup light corn syrup
  • 1/4 cup water
  • 3 cups whole almonds, toasted and coarsely chopped
  • 3 tablespoons butter
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda


  1. Combine sugar, corn syrup, and water in saucepan. Stirring constantly, cook over medium heat until sugar dissolves. Attach a candy thermometer to pan and increase heat slightly to bring to boil. Cook, without stirring, until mixture reaches hard-crack stage (about 300 degrees F) and turns light golden in color.
  2. Stir in almonds. Remove from heat and stir in butter, cinnamon, vanilla extract and salt; stir until butter melts.
  3. Stir in baking soda (mixture may foam).
  4. Pour onto a large piece of greased aluminum foil on a jellyroll pan. Use 2 wooden spoons to pull warm candy until stretched thin.
  5. Cool completely and break into pieces.
  6. Store in an airtight container.


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