Smoked Almond Toffee Brittle


Top off pastry chef Mindy Segal's mouthwatering Banana Brioche Monkey Bread with this crunchy toffee brittle.


  • Nonstick cooking spray

  • 6 tablespoons unsalted butter

  • ½ cup sugar

  • 2 ¼ teaspoons corn syrup

  • 1 teaspoon coarse salt

  • ½ teaspoon pure vanilla extract

  • 12 ounces bittersweet chocolate

  • 4 ounces milk chocolate

  • 1 (9-ounce) can smoked almonds


  1. Line two rimmed baking sheets with a nonstick baking mat. Spray baking mat and baking sheet with nonstick cooking spray; set aside.

  2. Melt butter in a large, heavy-bottomed saucepan. Add sugar, corn syrup, salt, vanilla, and 1 tablespoon water; stir to combine. Cook, stirring constantly, until mixture becomes amber in color, 3 to 4 minutes. Pour onto one of the prepared baking sheets and let set.

  3. Meanwhile, chop half of the almonds; set aside. Melt chocolate in a large, heat-proof bowl set over (but not touching) simmering water. Remove from heat.

  4. Remove toffee from baking sheet and chop. Add to bowl with melted chocolate along with chopped almonds; stir to combine. Evenly spread mixture onto second prepared baking sheet. Chop remaining almonds and any bits of salt remaining in can; sprinkle over brittle. Transfer to refrigerator and chill until set, about 1 hour and up to overnight.

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