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Almond Cacao Brittle

Almond Cacao Brittle
Sweet, salty, nutty, fruity, and crunchy—this brittle is addictive, especially when sprinkled liberally over a dish or cone.

Makes 1¼ cups
  1. 2 cups granulated sugar
  2. ½ cup water
  3. 2 tablespoons corn syrup
  4. 3 tablespoons unsalted butter, cubed
  5. 2 cups almonds, toasted and roughly chopped
  6. 1 tablespoon sea salt, divided
  7. ⅓ cup cacao nibs
  1. Line a baking sheet with a silicone mat and set aside. Heat sugar, water, and corn syrup in a large, wide saucepan over medium-high heat and stir until sugar is dissolved, about 1 minute.
  2. Increase heat to high and cook without stirring until the mixture has turned caramel-brown, about 10 minutes. Remove from heat and stir in butter. When butter has melted, stir in nuts and half the salt.
  3. Pour mixture onto the prepared baking sheet and use a silicone spatula to spread it to about ¼-inch thickness. When brittle has cooled a little, sprinkle cacao nibs and remaining salt over it, pressing to adhere.
  4. Cool completely, about 60 minutes. Break into small chunks and sprinkle over sundaes. The remaining brittle will keep in an airtight container for about 2 weeks.
culture: the word on cheese https://culturecheesemag.com/

Leigh Belanger

Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.