Chili Almond Brittle

chili almond brittle
chili almond brittle

Chili almond brittle, broken into small pieces, is a great garnish on cakes!

Chili almond brittle is perfect for that “once in a while treat” and is easy to make. It’s also a fun gift, or a welcome addition to an office party. I do recommend using a candy thermometer; over- or under-cooking the brittle affects texture and can be iffy.

Prep time: 5 minutes

Cooking time: ~20 minutes

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 2 tbs softened butter
  • 1 tsp vanilla
  • 1 tsp cream of tartar
  • 3/4 cup almonds
  • 1/2 tsp vegetable oil
  • 1/4-1/2 tsp chili powder
cooking instructions
  • Mix sugar, water and corn syrup until dissolved (use a heavy bottomed sauce pan)
  • Place the candy thermometer so that it is in contact with the sugar mixture, but not touching the bottom of the pan
  • Mix the almonds to coat with the oil; add the chili powder and mix until the almonds are coated
  • Preheat the oven to 400 degrees. On a parchment-lined cookie sheet, spread the almonds into a single layer
  • Toast the almonds for 3-4 minutes, until they darken slightly; be careful not to let them burn!
  • Start cooking the sugar mixture over medium heat, stirring constantly until the thermometer reads 300 degrees
  • Remove from heat and place the pan in the sink to avoid splatter; drop in the butter and vanilla, mix just until incorporated
  • Quickly add in the cream of tartar and mix with a wooden spoon; the mixture will seize up very quickly, so spread the mixture on the cookie sheet used to toast the almonds
  • Spread out the brittle so that the nuts are not lumped together; let the brittle cool for about 30-40 minutes until set
  • Break apart the brittle and store in an airtight container (if it lasts that long!)

Yum, Yum Bread Pudding

Bread pudding variations include dried fruit and toasted nuts.

This bread pudding recipe is a wonderful, tasty, simple and economical dessert that is a great choice gatherings and potlucks! The key: make sure that you choose the right kind of bread and let it soak up the custard before cooking.

Prep Time: 10 minutes Cook Time: 45 minutes


  • 2 1/2 – 3 cups cubed Challah bread, or brioche (if you have stale french bread, or sourdough on hand use that)
  • 2-3 cups half & half (with evaporated milk, should be enough to cover bread)
  • 1 can (8oz) evaporated milk
  • 2 TSP cinnamon
  • 1 TSP nutmeg
  • 1/2 TSP salt
  • 1 TSP allspice
  • 4 eggs
  • 1/2 cup raisins (optional, you can use dried cranberries as an alternative, if you prefer)

Cooking Instructions:

  • Combine all wet/dry ingredients in glass baking dish; cover with cling wrap and refrigerate for 1-2 hours
  • Preheat over to 350 degrees
  • Place uncovered dish in the preheated over for 40-45 minutes until the custard is moist, but not wet
  • Let stand for 15-20 minutes before slicing to let dish set
  • Optional toppings: hot caramel sauce, vanilla ice cream, toasted nuts