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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.

Recipe will make about 12oz.Almond Brittle (Almond Chikki)


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


  1. Grease about 8×10 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.


  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.


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35 thoughts on “Almond Brittle (Almond Chikki)

  1. 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.

  2. 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.

  3. 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.

  4. 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

  5. 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?


  6. 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.


  7. 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.

  8. 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.

  9. 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.

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