This dessert from Abruzzo, Croccante, is a perfect way to kick off December and the holiday season! Peanut brittle is a classic holiday snack, so I was thrilled to find an Italian version from the region that I am working on - almond brittle. This dessert is easy to make and uses only 4 ingredients, one of which is water! Doesn't get much better than that. While making this, it was hard to resist stirring the sugar as it cooked, but if you just have a little more patience than I do, you'll see that if you let it do its thing it will turn out fine. This recipe gave me about 1 baking sheet full of brittle that I made more on the thin side. If you usually make peanut brittle for the holidays, give this a shot and let me know how you like it!
Almond Brittle - Croccante
Adapted from Mario Batali, Food Network
1/2 cups slivered almonds
vegetable oil, for greasing
1/2 cups sugar
1/8 cup water
- Preheat the oven to 400 degrees. Put the almonds on a baking sheet and bake for about 5 minutes, or until lightly toasted.
- Lightly grease another baking sheet with vegetable oil and set aside.
- In a medium sized pot, combine the sugar and the water. Let the sugar cook over medium-high heat for about 20 minutes. The sugar will come to a boil and slowly change color to a dark amber color. Do not stir the sugar.
- Once the sugar reaches the desired color (watch carefully, because it can burn easily!), remove from the heat and quickly stir in the almonds.
- Pour the sugar and almond mixture onto the prepared baking sheet, and quickly spread it to an even thickness.
- Let the brittle cool completely and then break up into small pieces.
Ryan's rating of Almond Brittle - 5.