Crunchy Caramelized Almonds are a typical Christmas treat, a simple nougat made with sugar, drops of lemon juice, and these nuts.
It’s truly delicious, and once you start eating a piece, you can’t stop because it’s too good!
Perfect to serve and give as a gift during the Christmas holidays, wrap it in clear shiny paper and tie with a nice ribbon.
The recipe is very simple, but you need to pay attention to the caramel; I’ll tell you the first time I made it, I threw away the sugar because it crystallized, but if you follow the tips and the recipe well, you’ll see what a good result you get.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8.8 oz Almonds
- 8.8 oz Sugar
- 4 drops Lemon juice
- 1 tbsp Water
Tools
- 1 Baking tray
- 1 Oven
- 1 Pan
- 1 Stovetop
Preparation
To prepare the crunchy caramelized almonds, start by preparing and weighing all the ingredients. Also prepare a sheet of parchment paper greased with oil to pour the freshly made brittle.
Let’s start toasting the almonds: preheat the oven to 356°F, spread the almonds, skin on, on a baking tray and lightly toast them in the oven for about 5 minutes, turning them 2-3 times. Once toasted, crush a small portion of almonds, leaving the others whole.Caramel preparation: in a pan, add the sugar, lemon drops, and water. Turn on the stovetop to medium heat and WITHOUT STIRRING let it slowly melt, pressing only with the back of a wooden spoon. Do not stir, or the sugar will crystallize. As soon as it reaches a temperature of 320°F, it starts melting immediately. When the sugar begins to take on an amber color, you can stir, trying not to dirty the edges of the pan, or they will burn and give the brittle a bitter taste.
Pour the toasted almonds into the caramel, mix and blend the caramel well, continue vigorously and then pour everything onto the oiled parchment paper, cover with another sheet of parchment paper and with the help of a rolling pin, smooth out the brittle to the desired thickness. Let it cool slightly, place it on a cutting board, and with a sharp knife, cut it into bars.
Serve and crunch on the brittle when it is completely cold.Tips: if you prefer, you can also use blanched almonds. The same procedure can be done using hazelnuts or peanuts.
Caramelized almond brittle should be stored in a tin away from heat sources, preferably wrapped in parchment or foil first.
Storage
Almond brittle keeps for a long time when closed well and sealed with clear wrap.
Can I replace almonds with other nuts?
Yes, of course, you can substitute and make pistachio, peanut, or hazelnut brittle.
