Almond Brittle (Croccante) is a delightful treat that brings together crunchy almonds and sweet caramel in a way that’s simply irresistible. Perfect for sharing during festive occasions or enjoying as a sweet snack, the recipe is straightforward and rewarding, making it an excellent choice for both novice and experienced bakers alike.
For those needing substitutions, you might consider using a different neutral oil in place of almond oil if allergies are a concern. Blanched almonds are ideal for the recipe, but if you can only find unblanched, they can still work, just imparting a slightly different flavor. Always opt for the freshest almonds you can find, as quality can significantly affect the taste of the brittle.
Fudge & Candy
Almond Brittle (Croccante) Recipe
Ingredients
- 1/4 cup almond oil
- 4 cups blanched and sliced almonds
- 3 cups sugar
- 1/4 cup water
Instructions
- 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 3 cups sugar and 1/4 cup water. Cook over medium-high heat until the sugar liquefies and turns light golden brown, about 15 to 20 minutes.
- Use a candy thermometer to ensure the mixture reaches 238°F, known as the soft ball stage. Avoid stirring but brush the sugar crystals off the sides of the pot with a wet pastry brush as necessary.
- Once the sugar begins to brown, watch closely and remove from heat as soon as it reaches the desired color since it can burn quickly.
- After removing the caramel from heat, immediately add the toasted almonds to the pot and stir quickly to incorporate them well.
- Turn the mixture out onto the prepared cookie sheet, spreading it quickly to an even thickness.
- Allow the brittle to cool completely before breaking it into festive shapes.
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