Homemade Almond Honey Candy (Almond Brittle)
Homemade Almond Honey Candy (Almond Brittle) is a easy Turkish recipe that serves 8. 254 calories per serving.
Prep: 14 min | Cook: 25 min | Total: 54 min
Cost: $4.50 total, $0.56 per serving
Ingredients
- 200 g Almonds (raw, unsalted) (Will be blanched, skins removed, then roasted)
- 1 large Egg white (Use fresh egg white; ensure bowl is grease‑free)
- 125 g Granulated sugar (Will be dissolved with honey over low heat)
- 125 g Honey (light, preferably mild flavor) (Adds flavor and helps the candy set)
Instructions
Boil the almonds
Place the 200 g almonds in a saucepan, cover with water and bring to a boil. Boil for 3 minutes.
Time: PT3M
Blanch and remove skins
Drain the almonds and rinse with cold water. Pinch each almond between thumb and forefinger; the skin should slip off easily. Discard skins.
Time: PT5M
Roast the almonds
Spread the blanched almonds in a single layer on a baking sheet. Roast in a pre‑heated oven at 170°C for about 12 minutes, stirring halfway through.
Time: PT12M
Temperature: 170°C
Whisk the egg white
In a clean mixing bowl, whisk the egg white until it becomes thick and glossy, forming soft peaks.
Time: PT5M
Dissolve sugar and honey
Combine the 125 g sugar and 125 g honey in a small saucepan. Heat over low heat, stirring constantly, until the sugar fully dissolves and the mixture is smooth.
Time: PT5M
Temperature: low
Incorporate egg white and cook the candy base
Remove the saucepan from heat and gently fold in the whisked egg white. Return to low heat and stir continuously for about 5 minutes until the mixture thickens and becomes glossy.
Time: PT5M
Temperature: low
Add roasted almonds
Stir the roasted almonds into the candy base until evenly coated.
Time: PT2M
Mould and cool
Pour the mixture into prepared moulds, smoothing the top with a spatula. Let it sit at room temperature for a few minutes, then transfer to the refrigerator to set for at least 12 hours.
Time: PT5M
Nutrition Facts
- Calories
- 254
- Protein
- 5 g
- Carbohydrates
- 28 g
- Fat
- 12 g
- Fiber
- 1.5 g
Dietary info: Vegetarian, Gluten‑free, low-calorie
Allergens: Tree nuts (almonds), Egg
Ingredient Substitutions
- Instead of Almonds (raw, unsalted): Cashews, Hazelnuts
- Instead of Egg white: Aquafaba (≈1 tbsp)
- Instead of Granulated sugar: Coconut sugar, Caster sugar
- Instead of Honey (light, preferably mild flavor): Maple syrup, Agave nectar
Equipment Needed
- Saucepan (for boiling almonds)
- Baking sheet or roasting pan
- Oven
- Mixing bowl (clean, grease‑free)
- Hand whisk or electric mixer
- Small saucepan (for sugar‑honey mixture)
- Silicone spatula or wooden spoon
- Moulds (silicone or metal)
Critical Steps — Do Not Skip
- Boiling the almonds to loosen skins
- Roasting almonds to develop flavor without burning
- Cooking the sugar‑honey‑egg‑white mixture to the correct consistency
Chef Tips from the Video
- A candy thermometer set to 115°C (soft‑ball stage) gives a reliable cue for the right thickness.
- For extra shine, brush the finished bars with a thin layer of melted honey before chilling.
Troubleshooting
Candy is too soft after refrigeration.
Make sure the sugar‑honey mixture reached a glossy, thick stage; if it stayed too liquid, increase cooking time by 1‑2 minutes.
Candy has a grainy texture.
Avoid boiling the sugar‑honey mixture; keep the heat low and stir continuously. If graininess occurs, re‑heat gently and stir until smooth.
Almonds are burnt.
Reduce oven temperature to 150°C and watch closely; stir at the 8‑minute mark.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in a sealed bag for up to 2 months; thaw in the refrigerator before serving.
Room temperature: Can sit at room temperature for up to 2 days if tightly covered.
Make-Ahead Tips
- Prepare the almond‑honey mixture a day ahead and keep refrigerated; the candy will firm up further.
Last updated: August 20, 2026
