Under 30 Minutes

Lemon and Almond Brittle

Brittle can be a showcase for a variety of ingredients, giving each homemade batch its own texture and flavor. For recipes and inspiration, try one of our variations.

  • Prep:
  • Total Time:
  • Yield: Makes 1 sheet (about 9 by 11 inches)
Lemon and Almond Brittle

Source: Martha Stewart Living, December 2010


  • 1 1/4 cups finely chopped almonds
  • 1 tablespoon finely grated lemon zest
  • 1/4 teaspoon salt
  • Basic Brittle


  1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture just starts to turn golden around edge.

  2. Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.

Cook's Notes

Brittle can be stored in an airtight container at room temperature for up to 1 week.


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