Norwegian Almond Brittle

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A traditional Norwegian confection that's crackly, buttery, and intensely nutty. Perfect for holiday cookie trays or homemade gifts, this classic Scandinavian brittle gets its signature snap from caramelized sugar and toasted almonds.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 15 gFat
• 3 gSaturated Fat
• 36 gCarbs
• 2 gFiber
• 32 gSugar
• 5 gProtein
• 85 mgSodium
• 160 mgPotassium
• 55 mgCalcium
• 1 mgIron
• 0 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the Brittle

• 1 1/2 cups sliced blanched almonds
• 1 1/2 cups granulated sugar
• 1/4 cup water
• 2 tablespoons unsalted butter, plus more for greasing
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon baking soda (optional, for a lighter snap)

Directions

1. Line a rimmed baking sheet with parchment paper and lightly butter it; set a wooden spoon and offset spatula nearby so everything is ready before the caramel cooks.
2. In a heavy-bottomed light-colored saucepan, combine the sugar, water, and salt over medium heat. Stir once to wet the sugar, then stop stirring and let the syrup come to a boil, swirling the pan gently as it cooks.
3. Continue cooking without stirring until the syrup turns a deep amber and reads 300°F (150°C) on a candy thermometer, about 6 to 8 minutes.
4. Add the almonds and butter all at once and stir quickly with a wooden spoon; the mixture will bubble vigorously as the butter melts and the nuts toast in the caramel.
5. Keep stirring constantly for 2 to 3 minutes until the almonds look evenly coated and smell toasty, and the syrup reaches hard crack stage (310°F / 155°C).
6. Remove the pan from the heat and immediately stir in the vanilla and baking soda (if using) — the mixture will foam up and lighten slightly.
7. Pour the hot brittle onto the prepared sheet and quickly spread it into a thin, even layer with the back of a buttered spoon or offset spatula; do not overwork it.
8. Let cool completely at room temperature for 30 to 45 minutes, then lift the parchment and break the brittle into irregular shards with your hands.
9. Store in an airtight tin between layers of parchment at room temperature for up to 2 weeks.

Cook’s Notes

• Measure and prep everything before heating the sugar — once caramel darkens it moves in seconds and there is no time to chop nuts mid-cook.
• A heavy, light-colored saucepan makes it much easier to judge the amber color of the syrup than a dark nonstick pan.
• Use a candy thermometer if you have one; pulling the brittle a few degrees past hard crack will scorch the almonds and taste bitter.
• Work fast when spreading — the slab sets quickly, and overworking it will cause the sugar to crystallize and lose its shine.
• For even thinner, crispier shards, roll the hot brittle out between two sheets of buttered parchment using a rolling pin.

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