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Test Kitchen Approved

Saffron Salted Almond Brittle

Recipe By Jen Patterson

Prep Time

10 Minutes

Cooking Time

10 Minutes

Recipe By Jen Patterson

Saffron Salt adds a floral luxuriousness to this traditional sweet snack.

Recipe Notes

*Switch it up by trying other nuts like cashews, pistachios, or hazelnuts. Natural Maple Extract can be used instead of vanilla.

**Saffron Salt is a limited-time offer during February. Missed out? Look out for it next year in-store and online!

It's important to have the almonds, baking soda, cinnamon, butter, and extract pre-measured because the process goes very quickly once the candy reaches its final temperature.

 

Ingredients

1 cups toasted almonds*


1 tsp. baking soda

1 cups granulated sugar

0.5 cups honey

0.25 cups water

2.5 tsp. Saffron Salt, divided**

2 Tbsp. unsalted butter, softened


Savory Spice ingredients in this recipe

  • Ground Supreme Saigon Cinnamon

    Our Organically Sourced Saigon Cinnamon has consistently been our most popular cinnamon and in part it’s because our customers seek out bold cinnam...

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  • Pure Tahitian Vanilla Extract

    Tahitian extract pairs particularly well with fruit-based foods, or when its subtle floral notes can shine. As with all our vanilla extracts, this ...

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Directions

Grease or line a baking sheet with parchment paper. Place almonds in a quart-sized zip top bag, seal, and hit with a rolling pin or heavy pot to break into coarse pieces. Combine nuts with cinnamon and baking soda and set aside. In a medium pot with a candy thermometer, combine sugar, honey, water, and 1 tsp. Saffron Salt. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Let cook, without stirring, until candy reaches 300 degrees, about 10 min. Use a pastry brush dipped in water to "wash" away any sugar granules on the side of the pot to prevent crystallization or burning. When sugar has reached its temperature, work quickly but carefully to stir in butter, vanilla, and almond mixture. Pour brittle onto the prepared baking sheet and spread into an even layer with a wooden spoon or two forks. Sprinkle with remaining Saffron Salt. Let cool completely (about 1 hour) before breaking into pieces. Store in an airtight container at room temperature.