Makes 1 pound


  • 1/4 cup almond oil
  • 4 cups sliced blanched almonds
  • 2 cups sugar
  • 1 cup honey
  • 1/4 cup water


Preheat the oven to 400F. Grease a baking sheet with the almond oil.

Place the almonds on a separate baking sheet and toast them in the oven until light golden brown, about 5 minutes. 

Set aside.

In a medium, very heavy-bottomed saucepan, combine the sugar, honey, and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, 15 to 20 minutes. 

It should register 310 degrees Fahrenheit on a candy thermometer; this is referred to as the “hard-crack” stage. 

Do not stir, but brush the sugar crystals off the inside of the pan with a wet pastry brush as necessary. 

Once the sugar begins to brown (to the color of a football), remove the pan from the heat (watch very carefully, as the sugar can burn quickly).

Once the caramel is off the heat, add the almonds to the pot and stir quickly to incorporate. 

Turn the caramel mixture out onto the prepared baking sheet, spreading it quickly to an even thickness. 

Let the brittle cool completely, then break it into pieces or cut into shapes with a serrated knife.

Recipe from America Farm to Table by Mario Batali. Copyright (c) 2014 by Mario Batali. Used with permission by Grand Central Life & Style. All rights reserved.