A while back I made a Crema Catalana, a Spanish version of Creme Brulee that I was over the moon in raptures with. I adored the way that the cinnamon spoke to the orange zest and how they played so well with the cream and toffee. Now that I have a sugar thermometer I feel like I should make use of it and the one thing I had been dying to make was a candy. Not the American sense of candy, where candy means chocolate but candy as in lollies. Problem is that I don’t go much for lollies as such (owing to a looming trip to the dentist). But what I do adore is Peanut Brittle.
I don’t know anyone that doesn’t love Maple Syrup. Whether you’ve grown up on the fake stuff and then grown to love the real stuff or had discerning enough parents to always buy you the real stuff it’s simply magic.
I will admit that life, or at least this recipe, is a lot easier if you do have a sugar thermometer as you will need to reach the hard crack stage and dipping your pinkie in to ferocious 300F temperatures is simply not an option. Otherwise you can test for the hard crack stage by dropping a little into a bowl of cold water and after waiting for a couple of minutes (it’s very, very hot, even for those with asbestos hands) it will form hard threads and will break like you want your brittle to when you snap it. It’s also important to make sure that you use a heavy based saucepan for the job and if you have cast iron use that instead of aluminium as aluminium tends to have hot spots. However out of the two pieces of pan advice you definitely want to use a heavy based saucepan. I learned the hard way when I stepped away and I had a frightening mess that my steel wool wielding husband had to clean up. Upon reflection it was probably not the wisest decision to make these just before my trip to the dentist but logic plays little part in greed.
Almond, Cinnamon and Maple Brittle
An original recipe by Not Quite Nigella
- 400g white sugar
- 120ml water
- 300grams maple syrup
- 300g almonds, slivered
- 1.5 teaspoon finely grated orange rind
- 1/2 teaspoon ground cinnamon
- 2.5 teaspoons bi carbonate of soda
- 50grams of butter
1. In a large, heavy based saucepan, combine sugar, water and maple syrup. Stir on low heat to dissolve sugar thoroughly, then increase heat, insert sugar thermometer and boil until it reaches the Hard Crack stage without stirring. It may take some time but you need to be patient and wait for this stage to be reached.
2. In a bowl, combine all other ingredients and have them ready to stir into the sugar mixture when ready. Also line 2 baking sheets with non stick parchment.
3. When the requisite heat has been reached, remove from heat and carefully pour the rest of the ingredients into the sugar mix. It will foam up due to the bicarb. Combine well.
4. Spread out mixture onto the baking sheets. Sometimes tilting the sheet I find helps spread it out if it’s still fairly hot. It will be very, very hot so be careful. Leave to set (about half an hour to an hour) and crack into pieces and store in an airtight jar interleaved with greaseproof paper.
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48 Comments | Add your own
I love the picture of it bubbling in the pan. I can almost smell it!
That brittle look wonderful! A delightful treat!
Cheers,
Rosa
Toffee was the very first kitchen disaster I can remember. I was about 15 and decided to make it while my parents were out. It exploded everywhere…I think I wore out the steel wool trying to clean up.
These look so delicious – might be time to give cooking with sugar another go.
Oh man. That looks like heaven to me.
The flavour combination in this sounds like it would be a party in my mouth! I love cinnamon and I think in this brittle it would add warmth to caramely flavour. Mmmm.. you have given something for me to think about all day…
It looks very dark at the hard crack stage… I would have been scared (especially since I don’t have a sugar thermometer … yet). Look very nice when the rest of the ingredients are add and it is set.
I like the combination of the orange, maple syrup and cinnamon – it would taste fantastic
Darn my allergies! Would pine nuts or sunflower seeds work as a nut substitute here? I love the addition of orange rind.
Hard cracked stage is usually reached at 300 degrees on a candy thermometer…you might find as I did the metal ones are more accurate than the glass thermometers…I have made my Mumby’s Sweething Almond Roca for over 15 years now !
I’m not sure where you got the idea that American candy is only chocolate.
Though brittle type candies have been made for centuries in various cultures, peanut brittle is generally credited as an American invention of the 19th century.
Your version looks yummy!
Yum this looks lovely. Cinnamon and orange is a beautiful combination. I’ll have to buy a new sugar thermometer (I broke mine).
we made brittle as part of our things-to-do-with-sugar topic in food tech at school. i got stuck with the caramel, but vividly remember the girls who did the brittle screaming with half-terror half-delight when the bicarb hit the super hot toffee
love the orange rind addition – sounds tasty!
Did I just lick the screen? ; )
I think this is the perfect excuse for a sugar thermometer. Yum!
There’s no almonds in the ingredients list… what quantity ought there be?
*considers buying a candy thermometer tonight*
my teeth are screaming “Noooooo!”, but my eyes are eating those photos right up! YUM!!!! Real maple syrup all the way!
This looks amazing, I’m a huge maple fan. I bet walnuts would be good in this too.
That looks delicious! I haven’t made brittle before but I need to try it sometime. Maple is a great twist, and so is cinnamon!
I love brittle…but I’m not a big fan of peanuts…so this Almond version is very tempting!
Thanks for the advice about the heavy-based saucepan. I probably would have used normal thin steel or something and then would have to buy a new one!
Oh this looks divine! I love cinnamon and almonds and the addition of orange must make these fantastic.
Ooh brittle was one of my faves in school. I’m planning to buy a sugar thermometer soon so I can try my hand at sugar goodies such as these!
Yummy, what else can I say….
you could give some to your dentist as a gift, haha!
i had a dental appointment about two weeks ago and it was scary, but i’m glad my teeth are cleaner now!
this brittle looks fabulous. have only had cashew brittle – this sounds great. thanks.
Ooooooh, my ultimate treat! It looks amazing, I’m sure I can smell it all the way over here…
Actually, I’ve just muched my way through a box of salty caramel chocolate coated almonds. I really, really want to try out this recipe but I’m a little scared…
Wow, Lorraine: this is a lovely & fab candy for me!!! Lovely for the mouth but pure evil for the hips!
Do you eat all of your candy, cakes,etc?
Lorraine, I adore peanut brittle! .. That’s why I never make it at home. It’s too hazardous to my teeth and blood sugar levels. This almond, maple and cinnamon number looks equally lethal
i’m a little bit scared of hot sugar. maybe i should get a thermometer thingy. this looks yum
you know, this weekend i’m making union square nuts to take to a cocktail party. i’m so glad i found that recipe here. it’s a cracker.
I love maple syrup and almonds and this brittle sounds excellent!
I’m terrified of anything that could potentially bubble or pop, but this looks really good. It’d be perfect with some ice cream!
Yum, that looks divine. I’m certain I’ll love it as just this past weekend I fell madly in love with the flavor combination of almonds, toffee, and orange! I said it once but YUM!!!
Thanks for sharing the recipe.
~ingrid
Yay! This is amazing! We need a candy thermometer, so we can do stuff like this.
YUUUUUUUUMMMMMMM!!!!!!!!
That is all. =]
x
One word – YUM!
I don’t have a sugar thermometer but this looks like a good reason to buy one – peanut brittle is one of my mum’s faves – bet she would love it with maple syrup
my hands are tough, but i’m fairly confident that they couldn’t tolerate such temperatures.
your brittle is fabulous, lorraine! unique and delightful.
PERFECTION!!!!!!! I love maple syrup (being from Canada)! Awesome recipe!
Hi Barbara-Thankyou! It smells so good with the maple, cinnamon and orange I have to say!
Hi Rosa-Thankyou so much!
Hi HedonisticHostess-Oh yes I empathise-been there done that! It’s terrible when that happens and so hard to
clean up!
Hi justJENN-Thankyou!
Hi Maria-You know you’re absolutely right, it really does add a warmth to the flavour!
Hi Anita-I know! A lot of people, myself included, would perhaps not want to let it go that long without a
sugar thermometer but it needs to. It’s a really great combination!
Hi Steph-Absolutely, I think pine nut is a gorgeous addition in particular!
Hi Pat-Is it like the Almond Roca that you buy from the shops? That would be a greta recipe to get a hold of!
Hi Amanda-Well from America?
Hi Arwen-Oh no, hat’s too bad
They’re useful things I have to admit!
Hi shez-Haha yes when it gets all bubbly! That’s amazing they would let you do that as it’s quite dangerous
when it’s hot. They certainly never let us do anything that exciting from memory!
Hi Bethie-Haha!
Hi Jen-I think so! I didn’t think I’d use mine much but I have
Hi Clare-Oops sorry thanks for that, I’ve rectified it. It’s not a bad purchase and they’re not that expensive
I found.
Hi Tiffany -Haha the dentist would probably say no but the tastebuds say yes I think!
Hi Sara-Yep walnuts or any nuts would be great in it!
Hi anna-It’s quite fun and easy to make comparatively speaking and it makes a great gift!
Thankyou!
Hi Alexandra-Yup me too, I like to use other nuts instead of peanut (they’re better nutitonally too)
Hi belle-I learnt the hard way that sugars need a heavy based saucepan
Hi snooky doodle-They really lift the flavour and make it beautifully complex!
Hi Karen-It’s a very useful purchase IO have to say!
Hi yaelian-Hehe thankyou!
Hi Chloe-Haha I wonder what her face would be like? I wonder if dentists eat lollies at all? Me too, I like
the after feeling but not during
Hi Arundathi-Ooh cashew brittle would be fabulous! :O
Hi Angela-Hehe cool! Salty caramel chocolate coated almonds? Be still my beating heart!
Hi Sophie-Thankyou! Haha yes true it’s not healthy at all but a little bit doesn’t hurt right?
I always try
it but I give away most of it
Hi Y-Yes sadly it’s very moreish stuff which doesn’t help! It’s very good-even if I do say so myself!
Hi reddoorread -You’re right to be, it can be dangerous and scorchingly hot. I actually think using a
thermeter is safer though than putting some in cold water etc. Oh cool, they’re so good aren’t they!
Hi 5 Star Foodie-Thankyou so much!
Hi Su-yin -I know what you mean
But this only fizzes a bit, not ferociously so so it’s not so bad! 
Hi ingrid-Thankyou!YOu’re more than welcome and I hope you like it!
Hi The Duo Dishes-You do! I bet you’d have heaps of fun with one!
Hi Iron Chef Shellie-Haha ok! Enough said!
Hi Cakelaw-Thankyou!
Hi Johanna-Sounds like you could make her some fantasic presents! I make some for my mum too who loves the
stuff
Hi grace-Hehe yes 300F is way too hot even for asbestos hands! Thankyou so much!
Hi Jennifer-Aww shucks, thankyou! And coming from a Canadian that is very cool indeed!
Mmm…I can imagine how good this tastes. Time to get me a candy thermometer.
Delicious. I’m marking this one for sure!
Hi helen-Thankyou!
Definitely, I’ve gotten a lot more use out of it that I ever thought I would!
Hi Lindsay-Thankyou! Cool
oooh, I love this. Made it a few weeks back actually
Hi Artemis-That’s wonderful!
Yum. Can you substitute maple syrup for golden syrup?
Hi icelollypalooza-I suppose you could although I haven’t tried it
The flavour of golden syrup is quite strong (although so is maple I guess).
hh….I hope you can also feature some great foods here in Philippines.
hmm,this could be a religion!
I’ve just made this – it’s ended up much more honeycomb than brittle. Not a bad thing!
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