Croccante-- Italian Almond Brittle

READY IN: 55mins
Recipe by Teresa_H

This is a recipe from David Rocco's La Dolce Vita on Cooking Channel. I love this because it is a new take on standard peanut brittle, plus I'm Italian so, I'm a little biased.

Top Review by Sydney Mike

This amount of brittle might have served just 4 of you, but the 2 of us managed a lot more than just 4 servings, & it was just the 2 of us, over the past week, who thoroughly enjoyed eating it! It's one of those recipes I look forward to making again & again during the end-of-year holidays! Thanks so much for sharing it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Let cool for 30 minutes before breaking it into smaller pieces.

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