Fig and Almond Brittle Feature 2

California Fig and Almond Brittle

Servings: 16

Yields: 1 pound
By Chef Lia Fallon, New York City, New York


  • 3 tablespoons butter
  • 1 ¼ cups whole almonds
  • 1 cup sugar
  • ¼ cup water
  • ½ teaspoon baking soda
  • ½ cup finely chopped California Dried Figs

Nutritional Information

Nutrition Facts (per serving)

Calories 150 (46% from Fat); Total Fat 8g; Saturated Fat 1.5g; Trans Fat -0-g; Cholesterol 5mg; Sodium 65mg; Potassium 45mg; Carbohydrate 18g; Sugar 16g; Dietary Fiber 2g; Protein 3g

Daily Values

Vitamin A 2% Vitamin C 0% Calcium 0% Iron 4%


  1. Line 15-by-10-inch baking sheet or jelly roll pan with aluminum foil; grease foil with butter. Set aside.

  2. Melt butter in small, heavy skillet over medium heat. Add almonds; cook, stirring constantly, 2 minutes. Remove from heat; set aside.

  3. In small, heavy, nonreactive saucepan over medium-high heat, cook sugar and water, stirring constantly, until mixture starts to boil. Boil without stirring about 10 minutes, brushing down any sugar crystals that form on side of pan with brush dipped in cold water, till mixture is golden and reaches hard-crack stage (310°F). Remove from heat; stir in almonds, baking soda and chopped figs.

  4. Immediately, turn onto prepared baking sheet; spread evenly with metal spatula. Cool completely and break into 16 pieces.

Cook's Note:

  • California Dried Golden Figs are recommended for this recipe.