Little Almond Brittles


  • 125 g  (4.5 oz) flaked almonds
  • 225g (8 oz) caster sugar
  • 100 ml (3.5 fl oz) water
  • 75g (3 oz) butter
  • 125 g (4.5 oz) good quality dark chocolate with at least 70% cocoa solids


  1. Preheat oven to 180˚C (350˚ F), gas mark 4.  Line two trays with greaseproof paper.
  2. Place the almonds on a baking tray and toast in the oven for 3 – 4 minutes until golden. Make sure they don’t burn.
  3. Place the sugar, water and butter into a saucepan and stir over a low heat until the sugar has dissolved and the butter melted. Remove the wooden spoon or spatula. Bring to the boil and boil uncovered for 10 – 15 minutes or until the mixture is golden brown – watch out as it will be very hot.  
  4. Do not over stir this; just swirl the mixture in the pan to prevent it from burning on the bottom.  Remove from the heat and add the almonds.
  5. Stir to combine, do not over stir or the mixture will turn sugary.  
  6. Working quickly, place dessertspoonfuls of the mixture on the lined trays and flatten with the back of a wet spoon. Return the pan to the heat for a few seconds if it gets too thick.
  7. Melt the chocolate in a bowl over a pan of simmering water and drizzle over the brittles. Allow the chocolate to set, then remove them from the tray and serve or wrap up as gifts. They will keep for a couple of weeks in an airtight container.