Almond Brittle

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 1x


This Sicilian almond brittle is made with whole skinless unsalted almonds, butter, vanilla extract, sesame seeds & thyme. Add a pinch of salt to refine it.



  • 450g (1lb) whole almonds
  • 450g (1lb)  unsalted butter
  • 450g (1lb) granulated sugar
  • 5ml (1 tsp) vanilla extract
  • 150g (5oz) sesame seeds
  • 5 fresh thyme sprigs, washed


  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. To toast the almond, place them on a baking tray and roast for 5 minutes. Check on them and give them a shake. Bake for another 5-10 minutes until they are golden in colour, crunchy and you can smell them. Remove from the heat.
  3. Gently heat the butter in a pan then add the sugar until it’s dissolved.
  4. Place a sugar thermometer in the pan and let the mixture reach a bubbling point.
  5. When the sugar mixture has reached a temperature of 120°C (250°F), add the almonds and vanilla.
  6. Continue to stir with a wooden spoon until the mixture reaches 150°C (300°F). Pour in the sesame seeds and thyme, give it a stir and remove from the heat.
  7. Carefully pour the toffee onto greased baking parchment and leave to cool for about an hour.
  8. Break with a hammer or cut with a sharp knife. Enjoy!


  • The almonds and sesame seeds can be substituted with different nuts, e.g. peanuts or cashews.
  • In this case the almond brittle was used as a cannoli topping.
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1
  • Calories: 379
  • Sugar: 45.4g
  • Sodium: 67mg
  • Fat: 20.2g
  • Saturated Fat: 7.1g
  • Carbohydrates: 50.4g
  • Fiber: 2.9g
  • Protein: 4.3g
  • Cholesterol: 24mg