Fiery (or Not) Almond Brittle

Enjoy a little heat with this ultra crunchy candy treat. Or, leave out those ingredients to savor the buttery tones, sweetness, and almonds.


1 lb




  • 2 Tablespoons Challenge Butter
  • ⅛ teaspoon ground red pepper
  • ¾ teaspoon crushed red chile pepper
  • 1 cup white sugar
  • ½ cup light corn syrup
  • ¼ teaspoon salt
  • 1¼ cup whole raw almonds
  • ¾ teaspoon baking soda


  • 1
    Butter a large cookie sheet; set aside. (a silicon baking sheet could be used instead).
  • 2
    In a small custard cup, melt the butter (microwave High for about 30 seconds).
  • 3
    Stir in the peppers; and set aside.
  • 4
    In a 2-quart glass batter bowl, combine sugar, corn syrup and salt. Microwave on High for 3 minutes. (The syrup will be boiling rapidly, about 275°F – soft crack stage.)
  • 5
    Stir the mixture and add almonds. Microwave on High an additional 5 to 6 minutes, stirring about half way through the cooking time. (The syrup will be light brown – about 350°F – hard crack stage).
  • 6
    Stir in the butter/pepper mixture. Sprinkle baking soda over mixture, stirring constantly.
  • 7
    Immediately pour mixture onto prepared cookie sheet.
  • 8
    Cool; then break into pieces.
  • 9
    Store in an airtight container.
  •  !
    Omit ground red pepper and crushed chile pepper to eliminate the touch of “fire”. Microwave times are based on 950 to 1000 Watt oven; for 650 to 700 Watt oven increase cook times by a minute at each stage.