Recipe courtesy of Sweet Republic Artisan Ice Cream

Almond Toffee Brittle

  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 25 min
  • Yield: One 13-by-18-inch baking sheet of toffee
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1 pound almonds

1 cup (2 sticks) unsalted butter 

2 1/4 cups granulated sugar 

1/4 cup brown sugar 

1/4 cup water

2 teaspoons vanilla extract 

1/2 teaspoon baking soda 

2 teaspoons coarse sea salt


Special equipment:
a silicone baking mat; a candy thermometer
  1. Preheat the oven to 350 degrees F. Line a 13-by-18-inch baking sheet with a silicone baking mat.
  2. Toast the almonds in the oven for 7 to 8 minutes; let cool.
  3. Melt the butter in a medium saucepan over medium-low heat, stirring frequently. When the butter is just melted, add the granulated sugar, brown sugar and water. Stir just to combine, then don't stir anymore. Cook over medium-high heat to a dark red-copper color (320 degrees F on a candy thermometer), about 30 min. Remove from the heat.
  4. Using a heatproof spatula, stir in the vanilla extract, baking soda and toasted almonds until just combined; do not overmix. Pour into the prepared baking sheet and spread evenly. Sprinkle with the salt. Let cool.

Cook’s Note

Serving suggestion: Break the toffee into pieces and sprinkle over your favorite vanilla ice cream.