Honey Almond Brickle Recipe

By National Honey Board
Published on June 1, 2011

Top your Honey Almond Brickle Ice Cream with this Honey Almond Brickle sauce to cool off. 

Honey Almond Brickle

6 tablespoons unsalted butter
3/4 cup honey (such as Eucalyptus, Wildflower or other assertive honey*)
2 cups slivered almonds
3/4 teaspoon salt
1 cup plus 2 tablespoons heavy cream

In heavy-bottomed saucepan, melt butter and honey over medium-high heat. Add almonds and stir constantly for 8 to 10 minutes. The almonds and honey butter will darken to a rich, golden brown caramel. Do not overcook or leave unattended, as mixture will burn easily.

Remove from heat and, still stirring, add salt. Slowly stir in cream. Watch carefully as caramel mixture will sputter and steam. Pour sauce into bowl and allow to cool. Yields 2 3/4 cups.

*Any honey may be used, these are simply varietal recommendations.

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