Total Time
55mins
Prep 40 mins
Cook 15 mins

Almost like peanut brittle but with that home made taste.

Ingredients Nutrition

Directions

  1. Line bottom and sides of a 9" round baking pan (Do Not Use Glass) with foil.
  2. Butter the foil heavily; set pan aside.
  3. Combine almonds, the 1/2 cup butter, sugar and syrup in a 10" skillet.
  4. Cook over medium heat until sugar is melted and mixture turns golden brown, stirring constantly (about 10 minutes).
  5. Quickly spread mixture into foil lined pan.
  6. Cool about 15 minutes or until firm.
  7. Remove candy by lifting edges of foil out of pan; peel off foil.
  8. Leave whole or break into pieces.

Reviews

(3)
Most Helpful

This is the same as mine which I have been making for over twenty more years. The only thing that I do is if using nuts I toast then place them onto my buttered pan and then pour the cooked butter/sugar mixture on top of them. I also now do not butter my jelly roll pan but put a sill pat on it ,pour it directly on top of the nuts, cools and comes off oh so easy. I use the sillpat for sponge toffee too, or peanut brittle. Great recipe.

andypandy January 21, 2009

This recipe is great. It is so fast and easy, and the results are addicting. I get amused when reviews tell of the changes a person made in a recipe, although I do it all the time. I didn't have slivered almonds so I attempted chopped almonds. The results were not positive. Tasted great, but didn't turn out like it should have. I tried it with cashew halves, and that was great. I tried it with small peanut halves, and that worked great, too.

Jenny Ann December 16, 2006

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