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Fig and Almond Brittle: Main Image

Quick Facts

Nutrition Facts

Calories 143
  Calories from Fat 67 (47%)
(12%)Total Fat 8g
(9%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(2%)Cholesterol 6mg
(2%)Sodium 40mg
(3%)Potassium 113mg
Total Carbohydrate 18g
(7%)Dietary Fiber 2g
Sugars 15g
Sugar Alcohols 0g
(5%)Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Fig and Almond Brittle


  • 3 Tbs butter

  • 1 1/4 cups whole almonds

  • 1 cup sugar

  • 1/4 cup water

  • 1/2 tsp baking soda

  • 1/2 cup finely chopped dried California figs

A crunchy and fruity brittle that can be made with a few pantry staples in no time!


  • Line 15x10-inch baking sheet with aluminum foil; grease foil with butter. Set aside.
  • Melt butter in small, heavy skillet over medium heat. Add almonds; cook, stirring constantly, 2 minutes. Remove from heat; set aside.
  • In small, heavy, non-reactive 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, until mixture is golden and reaches hard-crack stage (310°F).
  • Remove from heat; stir in almonds, baking soda, and chopped figs. Immediately, turn onto prepared baking sheet; spread evenly with metal spatula. Cool completely and break into sixteen pieces.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.