Almond Brittle Crunch Doughnuts

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Almond Brittle Crunch Doughnuts

Crunch Topped Doughnuts







Yield: Approximately 48 almond brittle crunch doughnuts

For the Almond Brittle Crunch Doughnuts:


  • 48 pieces       Doughnut dough
  • 3 lbs               Powdered sugar, sifted
  • 1/4 t               Salt
  • 2 oz                Light corn syrup
  • 4 oz               Shortening, melted
  • 10 oz             Water, hot (140°F)
  • 1 oz               Vanilla extract
  • American Almond® almond brittle crunch as needed


  1. Fry the doughnuts in batches.
  2. Drain them briefly then transfer them to a glazing screen while still hot.
  3. Let the doughnuts cool.
  4. To make the vanilla fudge icing, blend the sugar, salt and corn syrup. Beat until smooth.
  5. Add the melted shortening and blend well.
  6. Add the hot water and vanilla and blend well. If the fudge is too stiff, it may be thinned with simple syrup. Use before the icing cools.
  7. Quickly dip each doughnut into warm vanilla fudge icing then into the American Almond® almond brittle crunch.
  8. Cool the almond brittle crunch doughnuts on a rack until the glaze is set.

Recipe courtesy of American Almond® –