Add the almonds and maple syrup to a pan over low to medium heat. If using, add the orange juice and zest. Let the mixture gently simmer, stirring only occasionally.
After a few minutes, the maple syrup will start to bubble, thicken, and deepen in colour. This stage is key for the brittle to set properly. I don’t recommend using a thermometer here – instead, rely on visual cues and check the Tips section above to know exactly when the maple is ready to pour.
Once the syrup reaches the right stage, you’ll need to move quickly. Have a chopping board or heatproof surface ready, lined with baking paper.
Immediately pour the almond mixture onto the paper and spread it into an even, single layer. I like placing another sheet of baking paper on top and using the base of a glass to gently press it down evenly.
Leave the brittle to cool completely for 20–30 minutes. Avoid touching it while hot — the syrup is extremely sticky and can cause serious burns.
Once fully set, cut into squares or break into pieces. Store in an airtight jar, or wrap in clear bags for a simple, thoughtful Christmas gift.
