Smoky Spanish Almond Brittle

Almonds are grown all over Spain, just like olives. They are a part of the Spanish culinary culture. Spanish almonds, especially those from the Marcona Valley, are hailed as the “Queen of Almonds” for their distinctively short, round, and plump shape. Known for a sweeter, softer, and more moist texture compared to typical almonds, they are often blanched, lightly fried in olive oil, and sprinkled with sea salt. Primarily grown along the Mediterranean coast, they are a premium, often unpasteurized, staple in Spanish tapas and confections.

I will be cooking a lot of Spanish dishes and tapas this week. As usual, I am doing all the cooking for my own birthday party. My choice. 🙂 This year’s theme is once again, a Spanish tapas theme. At the end of the month we will be attending yet another Flamenco show, for one of my birthday activities, and I wanted to do both the tapas dinner and the show on the same night, but timing just didn’t work out that way. So I am having two official birthday celebrations, one on my actual birthday, this Saturday, and one on our night of Flamenco (and whatever else comes in between). 🙂

Spanish desserts are influenced by the Moors and The French, as well as many others. Some are very sweet while others are almost more like a light savory treat, often times accompanied by Spanish cheeses and fruit. As usual, I will be offering quite a selection of delectable dishes, so I am starting to make what I can ahead. The first thing I made was my smoky Spanish almond brittle. This will be part of the dessert offerings.

Smoky Spanish Almond Brittle

This almond brittle is not super sweet, and is instead smoky with a slight hint of spice. It goes down nice and easy, especially when served with a little port or sherry, Spanish cheese and fruit.

1/2 cup sugar

2 TBSP corn syrup

1 TBSP brandy or sweet liqueur

1 tsp salt

1/4 cup or 1/2 stick of butter

1/8 tsp baking powder

1/4 tsp smoky paprika

1/4 tsp chipotle powder or Spanish chili powder

1/2 cup toasted almonds

Toast the almonds until they are lightly golden. You can toast the almonds in the oven at 325* F or 163*C for about 10-15 minutes, or you can toast them in a small skillet on top of the stove. I prefer to toast them on top of the stove. It is much faster.

Combine the sugar, corn syrup, brandy and salt in saucepan. Bring to a full boil, then reduce the heat and cook until the mixture turns golden brown.

Line a baking sheet with parchment paper.

Mix the almonds with the paprika and chipotle powder.

When the sugar mixture caramelizes, and turns golden brown, add the butter and the baking powder.

Add the almond mix and fully incorporate together, then quickly pour the mixture onto the parchment paper and evenly spread out.

Allow the brittle to completely cool and harden before cutting or breaking it into small bite size pieces. !Desfruitas! Enjoy!

Have a great day and make everyday great. Life is what you make it, so make it great. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.