The aroma and flavors of cinnamon and toasted almonds laced through a honey-based brittle evoke the winter holidays. Although this cinnamon almond brittle can be enjoyed year round, it's a must-have recipe for Christmas. In France, this type of crunchy, hard candy is traditionally known as a black nougat, and is served as part of the thirteen desserts de Noel in contrast to the light, soft and fluffy, nougat blanc recipe.
Would you like to receive recipes and cooking tips every week? Sign up for your free French food newsletter here and put some flair into your everyday kitchen.
- 2 tablespoons butter
- 1 1/3 cup honey
- 1 teaspoon ground cinnamon
- 1 1/2 cups toasted, sliced almonds
How to make cinnamon almond brittle:
Grease an 8-inch by 8-inch metal baking pan with the butter.
Cook the honey, stirring constantly, in a medium saucepan over low-medium heat. When it comes to a simmer, turn the heat to the lowest setting and continue stirring the honey for 10 minutes. Add the cinnamon and toasted almonds to the honey, and continue cooking and stirring for an additional 8 minutes, or until the honey starts to darken slightly.
To see if the nougat is ready for spreading, drop a small spoonful of it into ice-cold water. If the candy hardens, remove the pan from the heat immediately and continue stirring for 1 additional minute. Immediately pour the hot nougat mixture into the prepared pan and smooth it with an offset spatula, if necessary.
Allow the candy to cool it is completely hardened. Remove it from the pan and break it into chunks.
This cinnamon almond brittle recipe makes approximately 24 pieces of candy.
Do you want to comment on articles and interact with other foodies? Read about my kitchen, garden, and greenhouse projects, and find out what's new at the About French Food online community by following me @FrenchFoodGuide and visiting About French Food on Facebook. I can't wait to see you there!