Croccante Italian Almond Brittle Recipes

CROCCANTE: ALMOND BRITTLE

Steps:

• In a saucepan, add the sugar and cook on high heat. Continue to stir until the sugar begins to sweat and liquify. Add a bit of water to help, if necessary. Continue to cook until the sugar turns into a deep rich brown color.
• Add the almonds and mix well. Cook for a few minutes, making sure the almonds are fully coated. Remove the almonds from the heat and quickly pour and spread the hot almond-sugar mixture onto a buttered cookie sheet to the desired thickness.
• Let cool for 30 minutes before breaking it into smaller pieces.

CROCCANTE-- ITALIAN ALMOND BRITTLE

Steps:

• In a saucepan, add the sugar and cook on high heat. Continue to stir until the sugar begins to sweat and liquify. Add a bit of water to help, if necessary. Continue to cook until the sugar turns into a deep rich brown color.
• Add the almonds and mix well. Cook for a few minutes, making sure the almonds are fully coated. Remove the almonds from the heat and quickly pour and spread the hot almond-sugar mixture onto a buttered cookie sheet to the desired thickness.
• Let cool for 30 minutes before breaking it into smaller pieces.

ALMOND BRITTLE

Steps:

• Spread the oil over a baking sheet. Spread almonds evenly over the surface of the sheet. In a medium heavy bottomed saucepan, stir the sugar and cream of tartar into the water over low heat until dissolved. When the sugar is dissolved, increase the heat to medium and stop stirring. Bring to a boil and allow temperature, as measured with a candy thermometer, to 300 degrees F (hard crack stage). Immediately pour the syrup over the almonds and allow to cool and harden completely. Break into pieces to serve.

ALMOND BRITTLE (CROCCANTE)

Steps:

• Preheat the oven to 400°F Grease a cookie sheet with the almond oil. Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes. Set aside.
• In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, about 15 to 20 minutes. It should register 238°F on a candy thermometer; this is referred to as the soft ball stage. Do not stir, but brush th sugar crystals off the sides of the pot with a wet pastry brush as necessary. Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.
• Once the caramel is off the heat, immediately add the almonds to the pot and stir quickly to incorporate. Turn out onto the prepared cookie sheet, spreading quickly to an even thickness. Allow the brittle to cool completely, then break into festive shapes.