This Spicy Honey Almond Brittle is seriously addicting! It has all the flavor of sweet and buttery brittle with a little bit of heat from some cayenne pepper that keeps you going back for more. 
I know it's January and I'm *supposed* to be posting recipes for green smoothies and tofu, but come on guys! But, I just can't help myself. I was actually planning on sharing today's recipe for Spicy Honey Almond Brittle before Christmas, but it never happened so I thought, "what the heck!". It's kind of been my motto lately.
Drag my booty out of bed at 6:30 to exercise this morning even though the babe kept me up most of the night? Sure, what the heck!
Eat all the rest of the Christmas cookies because I worked out this morning? What the heck.
You get the idea.
Is Spicy Honey Almond Brittle the new crack?
Maybe. At least, I can't stop eating it and everybody that tries it asks for the recipe. It's a little different from regular peanut brittle with the almonds and has just a little bit of heat that warms the back of your throat as you eat it. I love it! The honey gives it a great flavor too, but I think it's the cayenne that makes it super addictive.
If you are afraid of making candy, this recipe would be a good introduction to it. You don't necessarily need a candy thermometer, though it doesn't hurt (Here's a link to the one I use). If you have a bowl of ice water beside the stove you can drizzle a little bit of the candy into the water and see how it's doing. If it hardens right away and is crunchy when you bite into it, it's ready.
Want More Easy Recipes for your Goodie Plates?
- Ultimate Rice Crispy Treats
- 4 Ingredient Truffle Fudge
- Melted Frosty Popcorn Cookies
- Peppermint Bark Oreo Cookie Balls
Spicy Honey Almond Brittle
Ingredients
- 3 cup granulated sugar
- 1 ½ cup water
- ½ cup honey
- ½ cup salted butter
- 1 ½ cup salted roasted almonds
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper
Instructions
- Combine sugar, water, honey and butter in a medium-sized sauce pan and cook over medium-high heat.
- Stir until the sugar is dissolved and butter is melted and cook until light amber in color-- about 20-25 minutes, stirring occasionally. If you have a candy thermometer, remove it from the heat once it hits 300 degrees (hard crack stage).
- If not using a candy thermometer, you can drizzle a bit of the mixture into a bowl of ice water and if the candy hardens and is crunchy it's ready. Remove from the heat immediately as it will continue to cook and can burn.
- Stir in almonds, cinnamon and cayenne pepper and pour onto a lined baking sheet (lightly grease if using foil). Let cool until completely hardened and break into bite-sized pieces.
Fifi Fabi says
Delicious and easy to make. I Love that is doesn’t use corn syrup. I halved the amount of cayenne pepper. 🙂
Fifi Fabi says
Delicate and easy to make. Love that is doesn’t use corn syrup. I halted the amount of cayenne pepper. 🙂
Jan says
Seriously not reaching that hardened state when small amount place in ice water. Been on the bubble for an hour,, What did I do wrong.
Heather Cheney says
Hmmm, I'm not sure. Sometimes candy can be finicky. Do you live at a high altitude?
SuziQ says
What size cookie sheet is used to spread out brittle so it is not too thin or thick? Also do you chop nuts or leave them whole?
Heather Cheney says
I like to leave them whole.
Shawn says
Do you think this would be good with smoked almonds?
eat good 4 life says
Oh wow, indulgence to the max. I love brittle and I have not made it in for ever. A great version this one is!
Carrie @Frugal Foodie Mama says
Love the little kick of spice in this! Sounds delicious. 🙂
Erin @ Dinners, Dishes, and Desserts says
Sweet and spicy is always a good idea! This looks amazing!
Kimberly @ The Daring Gourmet says
Ooooh, this looks so good! I love brittle and I've never had it with almonds - it's high time! This sounds especially great with the honey and cayenne, yummy!
CakePants says
I love spicy almonds and I love toffee/brittle, so this recipe will be perfect for me! And I can't bring myself to be enthusiastic about green smoothies or tofu, so I'm all the more glad to have stumbled across this post 🙂