Almond Toffee Crunch

My mom absolutely adored nuts! Knowing this, every time someone from Greece would pay us a visit, they brought her bags of pistachios and a big box of an irresistibly crunchy honey almond brittle confection from one of the local patisseries. It was an absolute treat, sweet and nutty with a satisfying crunch. It was dangerous to have around the house!

We swapped dark and flavorful maple syrup for the honey used in the original recipe, to make our mouthwatering vegan almond toffee brittle. Making it isn’t too tricky, but you’ll need a candy thermometer to avoid burning that sweet caramel goodness. Also, that toffee gets crazy hot, so be super careful when handling it!

This almond toffee is it a delightful treat on its own, but it also adds a touch of magic when sprinkled over ice cream, cupcakes, brownies, or in cookies. You can also share this delightful brittle with loved ones, as it makes a delicious homemade gift for anyone with a sweet tooth!

vegan almond toffee brittle

Almond Toffee Crunch

Course: Candy, Dessert
Cuisine: Vegan
Keyword: almonds, brittle, caramel, maple syrup, nuts
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 servings
Calories: 255kcal
Author: The Vegan Feast
Makes about 4 cups of brittle.
Print Recipe


  • candy thermometer


  • 1 cup vegan butter
  • ¾ cups organic sugar
  • ¼ cup dark maple syrup
  • 2 tablespoons water
  • ½ teaspoon salt omit is using salted butter
  • cups slivered almonds toasted


  • Preheat oven to 350℉.
    Line a rimmed baking sheet with parchment paper.
  • Place the almonds on the baking sheet and toast in the over until fragrant and lightly golden – about 5-8 minutes.
    Set aside.
  • Combine the butter, sugar, maple syrup, water and salt in a medium sauce pot.
  • Attach the candy thermometer, and place the pot over medium heat.
  • Stir the mixture frequently until it reaches 300℉. Do not walk away from the pot, as the caramel can burn extremely quickly.
  • As soon as the caramel reaches 300℉, take the pot off the heat, remove the thermometer, and stir in the toasted almonds.
  • Pour the almond mixture onto the prepared baking sheet, and spread to about ¼ inch thickness with a heatproof spatula.
    Be very careful!! The caramel is extremely hot!
  • Allow the brittle to cool completely. Some of the butter will seep out, just blot it with a paper towel.
  • Store in an airtight container.


Calories: 255kcal | Carbohydrates: 20g | Protein: 3g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 219mg | Potassium: 122mg | Fiber: 2g | Sugar: 17g | Vitamin A: 733IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg

Leave a Reply