Healthy Meal Prep
Graham Almond Brittle Recipe

Graham Almond Brittle


Indulge in homemade salted almond graham cracker brittle anytime: a fun, easy treat that balances chewy with crunchy and sweet with savory.


  • ⅔ (14.4 ounce) package graham crackers, crushed
  • 1 cup salted butter
  • 1 cup packed brown sugar
  • 1 cup slivered almonds
  • 1 teaspoon coarse salt


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Layer bottom of the baking sheet with graham cracker crumbs.
  3. Melt butter in a saucepan over medium heat. Add sugar; cook and stir until dissolved, about 2 minutes. Bring to a boil; cook until a thickened caramel is formed, about 1 minute more. Pour quickly onto the crackers; spread with a spatula. Sprinkle almonds on top.
  4. Bake in the preheated oven until bubbling and golden brown, 8 to 10 minutes. Turn oven off; open door slightly and let the brittle cool in the oven for 1 hour. Sprinkle salt on top; cool until set, about 1 hour more. Crack into pieces by hand.

Add comment

Nutritional Information

Graham Almond Brittle

Servings Per Recipe: 24
Calories: 177.9
% Daily Value *
protein: 4 %
carbohydrates: 6 %
exchange other carbs:
dietary fiber: 3 %
fat: 17 %
saturated fat: 26 %
cholesterol: 7 %
vitamin a iu: 5 %
niacin equivalents: 7 %
vitamin b6: 1 %
vitamin c:
folate: 2 %
calcium: 2 %
iron: 9 %
magnesium: 7 %
potassium: 2 %
sodium: 8 %
thiamin: 3 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved