Celebrate the holidays with this exclusive spiced almond brittle recipe from world-renowned pastry chef Gale Gand. Hear more from Gale by listening to her most recent appearance on The Vollrath Feed podcast.
- ¼ cup Water
- 1 cup Sugar
- 1/8 tsp. Cream of tartar
- ½ cup Light corn syrup
- 1 tsp. Ground cinnamon
- ½ tsp. ground Cardamom
- ¼ tsp. ground Ginger
- 1 Tbsp. Unsalted butter
- 1 cup Skin-on almonds, roasted coarsely chopped
- ½ tsp. baking soda
Combine the water, sugar, cream of tartar and corn syrup in a 4- or 6.5-quart NUCU sauce pan fitted with a candy thermometer.
Bring to a boil over high heat. Boil the mixture until it reaches 340 degrees. The color should be golden brown.
Remove from the heat and, working quickly, stir in the spices and butter with a wooden spoon, then the almonds and baking soda.
Pour the mixture onto the oiled pan and spread it out a bit with the back of a wooden spoon, to about ¼ inch thickness (it may not fill the whole pan). If you like a thinner brittle, heat the pan at 300 degrees for 10 minutes. The warmth will prevent the brittle from cooling as fast so you can spread it thinner.
Let harden, uncovered, in a cool place, 30 to 45 minutes
Using your hands, and wearing plastic gloves if desired to keep off any fingerprints, break the brittle into pieces.
Store in an airtight container.