Almond-Hazelnut Brittle

Almond-Hazelnut Brittle
  • 12 servings
  • 0:10 Preparation
  • 0:05 Cooking
  • 0:15 Total Time


Add all
  • 1/2 cup
    (125 mL)

    crushed, roasted, hulled almonds

  • 1/2 cup
    (125 mL)

    crushed, roasted, hazelnuts

  • 1 cup
    (250 mL)


  • 3 Tbsp.
    (45 mL)



Spread nuts on a baking sheet lined with parchment paper. Set aside.

In a saucepan, melt sugar and butter over low heat, stirring often, until the syrup turns a deep golden caramel.

Pour syrup quickly and evenly over nuts.

Cool and break into pieces. Eat as a candy or crumbled over desserts.

Source: Metro