Almond Bar / Almond Brittle

Almond chikki / Almond brittle recipe, how to make almond brittle!



Here is a lovely almond brittles / almond chikki or sweet candy made from almonds in hard caramel syrup is so popular in India and around the World, symbolic of all holidays, fairs and festivals and last but not the least which is perfect for office, school, college snack or morning breakfast on the go and so on. These brittles are simple to make and much cheaper than store bought ones

Texture- crispy, glassy, chewy and nutty just like a good chikki should be.

You can tie them in a treat bag and gift them to your friends. I think they will make a cute gift!😊
This is one of the easiest things in the world to make, at the same time timing is important while making the syrup as you can easily go wrong with this and I highly recommend that don't do multitasking while making this recipe. All you really need are almonds and jaggery. A pinch of salt will add a little sparkle.

Serving suggestions, store them in an air tight container and stays fresh up to a month time.


Step by step pictures and preparation on how to make almond brittle / almond chikki! 

Prep time: 7mins
Resting time: 10 - 15 minutes
Cook time: 10mins
Yield: makes about 10 brittles

Ingredients:

Raw almonds - 100g, split into halves
Jaggery - 75g
Water - 2tbsp
Butter/Ghee - 1/2tsp, for greasing
Salt a pinch

Method:

1.) Dry roast the split almonds for about 5 to 6 minutes until they change its colour and smells good. And let them cool completely.
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2.) Add jaggery+water to a non-stick pan on low-medium heat. Let it melt by stirring continuously.
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3.) Meanwhile, line up the worktop with a piece of baking sheet and grease the worktop sheet and another sheet with little ghee/butter and keep it aside.
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4.) Keep on stirring the mixture often.

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5.) While the jaggery syrup is cooking, keep a bowl of cold water where you can check the consistency of the syrup.
6.) Cooking syrup will take around 8-10 minutes time and now checking for doneness - drop a little amount of syrup in cold water and you should be able to make a ball with your fingers easily. If you didn't reach this consistency yet (then keep cooking & stirring the syrup and check it in cold water frequently until you reach the right consistency.
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7.) When the jaggery syrup comes to this consistency, quickly stir in the roasted almonds and mix very well.
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8.) Now pour the mixture on the baking sheet and try to spread it evenly on the buttered baking sheet.
9.) Quickly place another greased baking sheet (greased side down) over the almond layer, with the rolling pin roll to even out the almond layer.
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10.) Remove the baking sheet on top and with knife/pizza cutter, cut horizontally and vertically. Let them cool down completely.
11.) Once cooled, break them and serve, store them in an air tight container.


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