Maple-Almond Brittle

A crunchy, sweet, and nutty treat to be eaten as candy or crumbled over your favorite custards, parfaits or fruit desserts.

Recipe courtesy of Cooking with Shelburne Farms By Melissa Pasanen with Rick Gencarelli; photography by Susie Cushner

Maple-Almond Brittle

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    1/3 cup all-purpose flour 1/4 cup (1/2 stick) unsalted butter
    1/4 teaspoon baking soda 1/2 cup pure maple syrup, not Grade B
    1/8 teaspoon baking soda 1/2 cup sliced almonds
    1/8 teaspoon table salt


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Before you start: The timing on baking this is a little tricky, but it's worth it. You may have to sacrifice a few burnt edges to get a crunchy middle.

    • 2

      Preheat the oven to 350 degrees F and line a cookie sheet with a nonstick baking mat or parchment paper. In a small bowl, whisk together the flour, baking powder, baking soda and salt.

    • 3

      In a medium saucepan, melt the butter with the maple syrup over medium heat until the mixture comes to a boil. Boil for 1 minute. Take the pan off the heat and immediately whisk in the flour mixture, then stir in the almonds.

    • 4

      Using a spatula, spread the batter evenly and thinly onto the prepared cookie sheet in a rough, 12 by 9-inch rectangle. (The outer edge will cook more quickly, so it is especially important to make sure the middle is thin; also, make sure you distribute the almonds evenly.

    • 5

      Bake the brittle for about 11-13 minutes until dark golden brown. (The edges may look close to burned, but it needs to go this far or it won't be brittle when cooled.)

    • 6

      Cool on a rack and then break into irregular 1-to 2-inch pieces. The brittle will keep for two or three days in a sealed container.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving