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Sugar-based almond brittle; crunchy and energy-dense sweet.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (small) of Almond brittle (25 g) has 129 calories. That works out to 515 calories per 100 g. It contains 14.7 g of carbs, 2.6 g of protein, 6.9 g of fat and 1.2 g of fiber. Its 0.3 mg of Manganese covers 11% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (small) · 25 g
129
KCAL / 25G
Carbs
14.7g
· 5% DV
Protein
2.6g
· 5% DV
Fat
6.9g
· 9% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 45% · Protein 8% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 129 kcal | |
| Total fat | 6.9 g | 9% |
| Saturated fat | 0.57 g | 3% |
| Trans fat | 0 g | |
| Sodium | 23 mg | 1% |
| Total carbohydrate | 14.7 g | 5% |
| Fiber | 1.2 g | 4% |
| Protein | 2.6 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (small) | 25 g | 129 kcal |
| 1 piece (mini) | 15 g | 77 kcal |
| 1 serving (small) | 30 g | 155 kcal |
| 1 piece (medium) | 40 g | 206 kcal |
| 2 piece (double) | 50 g | 258 kcal |
| 1 serving (medium) | 50 g | 258 kcal |
| 1 piece (large) | 60 g | 309 kcal |
| 1 serving (large) | 75 g | 386 kcal |
| 100 g | 100 g | 515 kcal |
| 1 cup (chopped) | 110 g | 567 kcal |
Calculated from 515 calories per 100 g.
Almond brittle is typically made from almonds set in cooked sugar or caramel; some recipes also add butter, salt, or flavorings. The mixture hardens into a thin sheet that can be snapped into crunchy pieces.
Melt sugar in a saucepan until it turns amber, stir in the almonds, then spread the mixture thinly on parchment and let it cool completely. Handle the hot caramel carefully, as it can cause severe burns.
Almond brittle turns grainy when sugar crystals form in the caramel instead of remaining dissolved. Stirring the sugar or letting crystals from the pan sides fall back in can trigger this; use a clean pan and avoid stirring as the sugar melts.
Almond brittle should be hard and crisp, not chewy or sticky. Stickiness often means it absorbed moisture or the caramel did not cook sufficiently; keep it in an airtight container in a dry place, away from humidity.
Yes, honey can be used in some brittle recipes, but it behaves differently from granulated sugar and can make the result softer or more prone to burning. Follow a recipe designed for honey rather than swapping it in without adjusting the method.
Yes, sliced almonds work in almond brittle, though the pieces can make the sheet more delicate and easier to break unevenly. Stir them into the caramel gently and spread the mixture promptly before it sets.
Let almond brittle cool and harden completely, then snap it by hand or tap it gently with a rolling pin. For more controlled pieces, score the warm sheet lightly with an oiled knife before it sets.
Crushed almond brittle adds crunch to ice cream, cakes, custards, and chocolate desserts. Add it just before serving, because moisture from soft toppings can quickly make the caramel coating sticky.
Almond brittle can be frozen in a tightly sealed, moisture-proof container, but condensation during thawing can make it sticky. For best texture, store it in an airtight container in a cool, dry place instead.
Yes, almond brittle can raise blood sugar because its caramel coating is made from sugar. If you have diabetes, account for it as a sweet and ask your healthcare professional how it fits your personal meal plan.
Vitamins
Vitamin E
1.53mg · 10% DV
B3
0.85mg · 5% DV
Biotin
1.5µg · 5% DV
B2
0.06mg · 5% DV
Minerals
Manganese
0.26mg · 11% DV
Copper
0.1mg · 11% DV
Phosphorus
60mg · 9% DV
Magnesium
31mg · 7% DV
Potassium ⭐
78mg · 2% DV
Sodium
23mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 129 calories in 1 piece (small) (25 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Almond brittle is a crisp confection made by coating almonds in cooked, caramelised sugar. It is enjoyed as a sweet in its own right and is also broken into pieces to top ice cream, cakes and other desserts. The contrast between the hard, glassy caramel and the toasted nuts gives it its characteristic crunch and rich sweetness; a small piece is often enough alongside coffee or tea.
With sugar providing much of its carbohydrate and almonds contributing fat, it is an energy-dense treat, though it also supplies some protein and fibre. For a lighter dessert, crumble a little over plain yoghurt or fresh fruit rather than using a generous layer on a rich cake or ice cream.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.57g
MONOUNSATURATED
4.28g
POLYUNSATURATED
1.75g
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Nutrition data compiled from USDA FoodData Central and scientific sources.