Fiery (or not) Almond Brittle

Fiery Almond Brittle

Enjoy a little heat with this ultra crunchy candy treat. Or, leave out those ingredients to savor the buttery tones, sweetness, and almonds.


  • 2 tablespoons Challenge Butter
  • 1/8 teaspoon ground red pepper
  • 3/4 teaspoon crushed red chile pepper
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 1/4 cups whole raw almonds
  • 3/4 teaspoon baking soda


  1. Butter a large cookie sheet; set aside. (a silicon baking sheet could be used instead).
  2. In a small custard cup, melt the butter (microwave High for about 30 seconds).
  3. Stir in the peppers; and set aside.
  4. In a 2-quart glass batter bowl, combine sugar, corn syrup and salt. Microwave on High for 3 minutes. (The syrup will be boiling rapidly, about 275 degrees F – soft crack stage.)
  5. Stir the mixture and add almonds. Microwave on High an additional 5 to 6 minutes, stirring about half way through the cooking time. (The syrup will be light brown – about 350 degrees F – hard crack stage).
  6. Stir in the butter/pepper mixture. Sprinkle baking soda over mixture, stirring constantly.
  7. Immediately pour mixture onto prepared cookie sheet.
  8. Cool; then break into pieces.
  9. Store in an airtight container.

Yield: 1 pound

Omit ground red pepper and crushed chile pepper to eliminate the touch of "fire."

Microwave times are based on a 950 to 1000 Watt oven; for 650 to 700 Watt oven increase cook times by a minute at each stage.

Recipe and photo used with permission from: Challenge Home Economist - Challenge Dairy

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