Saffron Salted Almond Brittle Recipe
Active Prep: 10 min
Cook: 10 min
- 1 cup toasted almonds*
- 1/2 tsp. Ground Saigon Cinnamon
- 1 tsp. baking soda
- 1 cup granulated sugar
- 1/2 cup honey
- 1/4 cup water
- 2 1/2 tsp. Saffron Salt, divided
- 2 Tbsp. unsalted butter, softened
- 1/2 tsp. Pure Tahitian Vanilla Extract*
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*Switch it up by trying other nuts like cashews, pistachios, or hazelnuts. Natural Maple Extract can be used instead of vanilla.
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.
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.