Almond Brittle (Almond Chikki)

By: Manjula Jain

Serving : 12 oz

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Almond Brittle (Almond Chikki)

Almond brittle also known as Chikki in India this is quick and easy recipe to make. This old fashioned candy every body will enjoy a tasty sweet savory snack that is most popular during winters.

Almond Brittle

Ingredients

Ingredients:

  • 2 tablespoons butter
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1/2 cup sliced almonds
  • 1 tablespoons sesame seeds roasted

Instructions

Method

  • Grease about 8x10 cookie sheet and keep aside.
  • In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, and salt.
  • Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-5 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
  • Add almonds and sesame seeds, stir quickly. Pour over the greased sheet and spread evenly.
  • After brittle comes to room temperature brake them in pieces.
  • Store them in air tight container.

Notes

Suggestions
  1. Almond Brittle makes a delicious homemade gift. Pack it in a jar or candy bag.
  2. Garnish ice cream and kheer to give a gourmet look with few pieces of Brittle.

Almond Brittle (Almond Chikki)

Almond brittle also known as Chikki in India this is quick and easy recipe to make. This old fashioned candy every body will enjoy a tasty sweet savory snack that is most popular during winters.

Ingredients:

  • 2 tablespoons butter
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1/2 cup sliced almonds
  • 1 tablespoons sesame seeds roasted

Method

  1. Grease about 8x10 cookie sheet and keep aside.

  2. In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, and salt.

  3. Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-5 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.

  4. Add almonds and sesame seeds, stir quickly. Pour over the greased sheet and spread evenly.

  5. After brittle comes to room temperature brake them in pieces.

  6. Store them in air tight container.

Suggestions

  1. Almond Brittle makes a delicious homemade gift. Pack it in a jar or candy bag.
  2. Garnish ice cream and kheer to give a gourmet look with few pieces of Brittle.
Dessert
Indian

Comments

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    […] Also see my recipe for Spicy Cashew, Almond brittle. […]

    Asheema vemuri
    November 6, 2019 at 4:08 am

    Hi Manjula ji,
    Love your recipes. Can you please guide on how to make chili with raw turbalindo sugar. Thank you

      Asheema vemuri
      November 6, 2019 at 4:09 am

      Sorry chikki

    Parul Jain
    January 19, 2017 at 12:11 pm

    Hi Manjula ji
    All your dishes are awesome.. I have tried many of them and they turn out to be delicious.
    As you are also Jain(vegetarian), I easily trust the ingredients and recipes and don’t need to worry if they are suitable for vegetarians.
    Thank you for sharing your recipes.

    Kaanu Joshi
    May 3, 2016 at 4:48 am

    Perfect step by step recipe. Manjula Aunty I made chikki for the first time and it has come out perfect. Tons and tons of thank you. I was always scared of doing something incorrect when cooking the sugar.

      Manjula Jain
      May 3, 2016 at 7:58 am

      Kaanu, I am so glad to hear this, thank you

    Brunda
    December 14, 2015 at 7:44 am

    How many grams of sliced almond used in this recipe?

      Manjula Jain
      December 14, 2015 at 3:56 pm

      Brunda, I just work with measuring cups and spoons

    usha
    May 7, 2015 at 3:59 am

    lovely receipe.. auntie could you show how to make panjeeri made in Gurudwaras.. 🙂 thanks

    Manju Sudan
    February 27, 2015 at 10:05 am

    Hi Manjula Ji,

    The butter you have used, is it salted or unsalted butter?

    Thanks in advance

    Shwetha
    February 10, 2015 at 7:32 am

    Dear Manjula,
    These are mouth-watering Chikkis. 😉
    I tried this morning, watching through your web-site. Its really wonderful recipe.
    I even learnt many other new recipes through your recipes.

    Priyanka Jain
    January 11, 2015 at 8:54 pm

    Hi manjula aunty,
    could you please tell the recipe with jaggery.
    I ama great fan of ur cooking and I have tried so many of ur recipes which was well appreciatef in the family.
    thank you
    PRIYANKA JAIN

      Manjula Jain
      February 9, 2015 at 11:03 pm

      Priyanka Jain, replace the sugar with jaggery and melt on the low heat, after melting just cook for one more minute every thing remain the same.

    Sonia
    October 9, 2014 at 8:38 pm

    Dear Aunti,

    Thanx for the recipe. I made it with peanuts and raw turbinado sugar ( a kind of brown sugar). I am in SF Bay area. It didn’t come out like yours. Sugar had crystalized, butter had separated. Any tips on how to make with peanuts and brown sugar?

    Thanx
    Sony

    Barbara
    October 6, 2013 at 9:12 am

    Sounds delicious, and a nice idea for a gift.

    Mayu
    April 13, 2013 at 9:47 pm

    Hi Aunty,

    I prepared this but it does not taste good its very bitter,I think I over heated or burnt it..Is there any way to make it taste good??

    Mayu

      Manjula Jain
      April 13, 2013 at 9:56 pm

      Mayu,
      Sorry you cooked the sugar too long

    kushy
    April 7, 2013 at 6:36 am

    I use to prepare chikki using peanuts.I like Lonavala chikki mostly.I have to try this.Thanks for sharing this.

    Liane Albert
    March 25, 2013 at 4:50 am

    Frumgirl
    Im from the US but my husband is Indian and I cook indian a lot as well.
    Contact me if you’d like me to share some of my own recipes as well – I don’t blog though!
    Liane
    lianealbert@extfservices.com

    frumgirl
    March 24, 2013 at 4:58 am

    Dear Manjulaji,

    I made your almond chikki this morning and it is so delicious. I love your website and have been cooking from it almost daily for two years. My husband and I are not Indian (I am eastern European descent and he is Soviet [Ukraine] and Israeli) but we love Indian food. I am having my first baby in six months and we joke about how the baby will be American Jew but raised on your Indian food.

    I wish you all the best and will continue cooking your recipes for more years to come.

    Chaya

    Suman
    January 22, 2013 at 6:13 pm

    Pls teach us how to make atte ke ladoo.

    LouiseG
    January 12, 2013 at 2:42 am

    I made this recipe vegan by using Earthbound Butter(vegan) and I also added little ground cardamom powder. it turned out so yummy. Thanks

    rashmi
    January 7, 2013 at 3:34 am

    very nice chikki ,by through your sight i really learn many dishes ,and daily i visit your sight for learn some new recipes

    Rutba Bhatia
    December 8, 2012 at 1:00 am

    Mam,
    How you sliced almonds so thin? This one is tedious task . I tried doing same but result is not good

    Thank you

      Manjula Jain
      December 8, 2012 at 1:04 am

      Rutba Bhatia,
      I buy sliced almonds.

        Rutba Bhatia
        December 10, 2012 at 10:03 am

        Thank you Mam :))

    Brinda
    November 19, 2012 at 12:38 pm

    Manjulaji,
    I tried making a vegan version of this, using canola oil in place of butter but it did not quite work out. The sugar just did not melt in the oil and the mixture did not blend. if there is a vegan way of making this, please share.
    Thanks,
    Brinda

    The Cooking Lady
    November 4, 2012 at 2:04 pm

    And I used vegan butter and it still came out delicious!

    The Cooking Lady
    November 4, 2012 at 2:02 pm

    I made this last night and my family fell in love with it. I will be making it again tonight and again for my cooking Class on Wednesday. I teach vegan and raw food classes. And since this is something I definitely associate with the holidays, I will show my class how to make this.

    I talk about you All-The-Time Manjula. you can ask my students. they will attest to it. Thank you for such wonderful dishes.

      Manjula Jain
      November 5, 2012 at 9:02 am

      The Cooking Lady,
      Thank you

    parshottam mathur
    October 24, 2012 at 10:11 am

    Nice snake thank you so much.

    Foodlover
    October 23, 2012 at 3:51 pm

    Manjulaji,

    Can you please show chikki made with jaggery, that we all make during makar sankranti? e.g peanut, till ?

    Thank you

    Kiran
    October 23, 2012 at 12:48 pm

    Manjulaji, very nice recipe. My mom would make it too, the only difference is that she would add poppy seeds (khus khus) instead of sesame seeds, and few drops of lemon juice to the syrup so that it does not crystalize.

    Carl
    October 23, 2012 at 10:11 am

    This dish is NOT vegan. Please move the vegan label or suggest an alternative to butter like coconut oil.

    Thank you

      Manjula Jain
      October 23, 2012 at 10:19 am

      Carl,
      Sorry it was a mistake, I corrected it thank you.

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