This buttery rum confection is my late mom's recipe from the early 1960s and also was my Dad's favorite candy of all time.
Mom would make several batches during the holiday season because dad would eat it so fast it was one of his guilty pleasures.
Although you can substitute any nuts salted or unsalted, we love the salted sweet combination of flavor.
This almond brittle is the perfect gift for hard-to-,buy folks around the holiday season especially at Christmas time.
We love making assorted candy like peanut butter candy and Amaretto Fudge along with baked caramel corn for an assorted tower of tins filled for gifts!
Easy ingredients are used and simple to find at the local grocery stores so don't worry there is nothing complicated about this delicious candy recipe but a candy thermometer is a must-have.
I have used almonds, pecans, macadamia nuts, mixed nuts, cashews, and pistachios!
Scroll down and print off this recipe and try this and watch it disappear quickly when you share this candy with friends and family members.
Candy Making
Having to use a candy thermometer will make this whole candy-making process run smoothly.
Once this gets to that hard crack stage, and the color is deep, you will know it's ready to remove from the stove.
I learned quickly not to try and eat any of this hot mixture, not even a taste it is super hot so don't try it I promise you will regret it.
Once the candy is cooled it's simple to break it up and add it to a pretty gift tin or a glass jar to keep fresh.
I am not a fan of plastic bagging this as it seems to get sticky so make sure it's in air-tight containers to store it in!
Tips
- Always use a candy thermometer
- Don't over-add ingredients, measure everything to exact amounts
- The crack stage at 300 degrees is very important so pay close attention to this temperature
- Assorted nuts make a great nut brittle and you can also drizzle it with melted chocolate
- My favorite to use are almonds, macadamia nuts, and pistachios.
- Cool completely before breaking it up
- Store in tins, not plastic
- This can be made with non-salted nuts or salted nuts.
- Do not double the recipe
- It also makes great gifts around the Christmas Holiday
Ingredients You Will Need
(for exact measurements, scroll to the recipe card below and print it off)
- sugar
- water
- corn syrup (white)
- baking soda
- butter
- pure rum or vanilla
- almonds
Tools You Will Need
- Oven mitts
- Cookie Sheet
- Parchment Paper
- Butter Spray
- Heavy-duty deep saucepan
- Wooden spoon ( easier to clean and if you use silicon check to see how high it will sustain the heat
- Measuring spoons and cups
- Candy Thermometer
- Rubber Mallet
- Pretty Gift Tins or large Mason Jars for storing
Here are more of our favorite recipes:
Toffee Bites (crack candy)Oreo Truffles
No-Bake Rum Balls
Peanut Butter Candy
White Chocolate Krispie Treats
Baked Caramel Corn
Buttery Almond Brittle Pin for later
Crunchy Almond Brittle
These are super easy instructions and being June 29th is National Almond Crunch Day you can make this ahead of time to celebrate the day so don't wait for a holiday, it's so delicious and everyone will rave about this homemade candy.
Our vintage recipe from the 1950s is sure to be a great addition to your candy recipe collection.
Butter Rum Almond Brittle Candy
Yield: 30
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Our buttery almond brittle is addicting with a splash of rum flavoring it's hard to stop eating this. Crunchy almond candy is also perfect for gift gifting.
Ingredients
- 1 cup sugar
- 1/4 water
- 1/2 cup corn syrup (white)
- 1 teaspoon baking soda
- 2 tablespoons butter
- 1 teaspoon pure rum extract or white rum (you also can substitute vanilla extract
- 2 cups salted almonds
Instructions
- Using a heavy-duty saucepan (nonstick) and a wooden spoon for stirring, add in corn syrup, sugar, and water.
- Use the low setting on your stove.
- Mine is set to # 2 on my dial.
- Put a candy thermometer in place and keep stirring until this syrup reaches 250 degrees.
- Add the almonds and continue stirring until the thermometer reads 300 degrees.
- Take off the heat, and add the butter, baking soda then flavoring, until blended.
- Pour onto a parchment-lined cookie sheet spreading out as thin as possible.
- Cool completely. Break apart with hands or by using a rubber mallet.
- Store in a tin or glass jar covered tightly.
Notes
Tips
- Always use a candy thermometer
- Don't over-add ingredients, measure everything to exact amounts
- The crack stage at 300 degrees is very important so pay close attention to this temperature
- Assorted nuts make a great nut brittle and you can also drizzle it with melted chocolate
- My favorite to use are almonds, macadamia nuts, and pistachios.
- Cool completely before breaking it up
- Store in tins, not plastic
- This can be made with non-salted nuts or salted nuts.
- Do not double the recipe
- It also makes great gifts around the Christmas Holiday
Tools You Will Need
- Oven mitts
- Cookie Sheet
- Parchment Paper
- Butter Spray
- Heavy-duty deep saucepan
- Wooden spoon ( easier to clean and if you use silicon check to see how high it will sustain the heat
- Measuring spoons and cups
- Candy Thermometer
- Rubber Mallet
- Pretty Gift Tins
Buttery Almond Brittle Pin for later
More Recipes We Love
Oreo Truffles
Easy Chocolate Fudge
Amaretto Pistachio Fudge