Almond Graham Brittle

Here’s a very easy 4 ingredient dessert recipe for you courtesy of my friend Faith.  It’s a sweet treat that doesn’t have any chocolate in it, so it’s perfect for those who can’t have any or don’t like it.

Almond Graham Brittle

I used a 9″ x 13″ cake pan for this recipe.

– about 12 squares of graham crackers, or 6 double graham crackers (you can buy some without honey or make some yourself)
– about 4 oz of slivered/sliced almonds
– 1 stick of vegan butter/margarine, such as Earth Balance
– 1/4 cup sugar

Line your cake pan with aluminum foil or parchment paper.

Lay the graham crackers side by side onto the foil.

Sprinkle the slivered almonds on top of the crackers.  Set aside.

In a small sauce pan, melt the vegan butter/margarine then add the sugar.  Heat the mixture over med/low heat and bring it to a boil.  Stir the mixture continuously while it boils for about 2 minutes.

Remove from heat and drizzle syrup over the almonds and crackers.

When I did this some of the almonds floated away so I added a little more to make it more even.

Bake at 350F for 10 to 15 minutes.  Note that the syrup will still be very liquid-y, so don’t worry, just take remove from oven and allow to cool.

Let the brittle cool thoroughly, about 1 to 2 hours.  Break into pieces and serve.  Store the extra pieces in an airtight container to munch on later.

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