Fig and Almond Brittle
A crunchy and fruity brittle that can be made with a few pantry staples in no time!
- 3 Tbs butter
- 1 1/4 cups whole almonds
- 1 cup sugar
- 1/4 cup water
- 1/2 tsp baking soda
- 1/2 cup finely chopped dried California figs
- Line 15x10-inch baking sheet with aluminum foil; grease foil with butter. Set aside.
- Melt butter in small, heavy skillet over medium heat. Add almonds; cook, stirring constantly, 2 minutes. Remove from heat; set aside.
- In small, heavy, non-reactive saucepan over medium-high heat, cook sugar and water, stirring constantly, until mixture starts to boil. Boil without stirring about 10 minutes, brushing down any sugar crystals that form on side of pan with brush dipped in cold water, until mixture is golden and reaches hard-crack stage (310°F).
- Remove from heat; stir in almonds, baking soda, and chopped figs. Immediately, turn onto prepared baking sheet; spread evenly with metal spatula. Cool completely and break into sixteen pieces.
Calories from Fat 67 (47%)
(12%)Total Fat 8g
(9%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 18g
(7%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.