Almond Chocolate Crunchies: The Perfect Little Treats for the Befana Stocking!
If the idea of candy coal doesn’t convince you, you can add a handcrafted, heartfelt touch to the Befana stocking with these mini crunchies.
The charm of these crunchies is the contrast between the almonds’ crunch and the chocolate’s sweetness.
A common issue with this recipe is that the caramel, which is the base of the crunch, can easily burn and become bitter or crystallize and turn grainy.
Here is the secret for perfect, glossy caramel with a clean, sweet flavor:
Dry Caramel: You must melt the sugar over a very low flame without adding water, and do not stir it with a spoon until it’s completely liquid and golden. This prevents the sugar from crystallizing.
Controlled Heat: As soon as the sugar liquefies and takes on a golden color, remove it from the heat immediately to fold in the toasted almonds.
This prevents the caramel from darkening too much and becoming bitter.
They are homemade little treats everyone will love to find. Small, crunchy and easy to make, they’re perfect to fill stockings.
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 20/25 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients ALMOND CHOCOLATE CRUNCHIES
- 7 oz (about 1 1/3 cups) almonds
- 1 cup granulated sugar
- 3 tbsp + 1 tsp (50 ml) water
- 1 tbsp honey
- 7 oz (about 1 1/4 cups) dark chocolate (or milk chocolate)
- 1 tbsp butter
Tools
- Kitchen scale
- Pan
- Saucepan
- Parchment paper
- Spatula
- Knife
Procedure ALMOND CHOCOLATE CRUNCHIES
Start by toasting the almonds in a nonstick pan over medium heat, stirring often, until they are lightly golden and fragrant. This step is essential to enhance their flavor.
In a heavy-bottomed saucepan, combine the sugar, water and honey. Bring to a boil over medium-high heat, without stirring, until you obtain a clear syrup. When the syrup begins to take on a golden color, lower the heat.
Pour the toasted almonds into the caramel. Mix quickly and evenly, making sure every almond is well coated. Pour the mixture onto a sheet of parchment paper previously greased with a little butter.
Level the mixture with a spatula, creating an even layer about 1 cm thick (about 3/8 in). As soon as it has cooled a little (but is not completely hard), score it with a knife into small squares. Let it cool completely.
Meanwhile, chop the chocolate and melt it in a bain-marie or in the microwave with the butter. Stir well until you obtain a smooth, glossy cream.
When the crunchies are completely cool and hard, separate them and dip them one by one into the melted chocolate, ensuring they are fully coated. Place them on a sheet of parchment paper and let them cool until the chocolate has set.
Notes on Ingredients
For optimal results, I recommend using whole almonds with the skin on. The skin gives the crunchies a more rustic and intense flavor and texture. For chocolate, 70% dark chocolate makes a great contrast with the caramel’s sweetness, but you can also use milk chocolate if you prefer a sweeter taste. The honey helps give the caramel a more pliable texture and a shinier finish.
Storage
The crunchies keep in an airtight container, in a cool, dry place, for several weeks. Humidity is their worst enemy, so make sure they are well sealed and away from heat sources.
Alternatives and Variations
Different nuts: you can substitute the almonds with hazelnuts, walnuts, pistachios or a mix of nuts.
Add a finishing touch: sprinkle a pinch of Maldon salt on the chocolate while it’s still wet for a flavor contrast.
With spices: add a pinch of cinnamon or ground ginger to the sugar syrup for a spiced crunchie.
Serving Suggestions and Pairings
These crunchies are the perfect sweet to fill the Befana stocking, giving a homemade touch that will delight whoever finds them. They are also a great gift idea, wrapped in clear bags or in a decorated box. At the end of a meal they pair beautifully with a good coffee or a sweet dessert wine, such as Vin Santo or a Passito.
Origins and History of the Recipe
The crunchie is an ancient sweet whose origins are lost in time. It is typical of Italian and Mediterranean tradition, linked to festivals and village fairs. Its simplicity and ease of preparation have made it a timeless classic, passed down from generation to generation, often on important holidays such as Christmas and Epiphany.
A Trick to Cut the Crunchie Easily
The crucial moment is when you score the crunchie before it cools completely. The secret is not to wait too long, otherwise it will become too hard and break irregularly. Score the portions while it’s still warm so you’ll get perfect little squares.
FAQ (Questions & Answers)
1. My caramel has become too hard, what can I do?
If the caramel hardened too quickly, put the saucepan back on the stove over very low heat. Add 1-2 tablespoons of water and stir until it becomes liquid again.
2. Can I use white chocolate?
Yes, you can use white chocolate. The important thing is to melt it at a low temperature to avoid burning it.
3. Can I prepare the crunchies in advance?
Certainly. The crunchies are perfect to make well in advance and store in an airtight container, ready to enjoy anytime, even to fill the Befana stocking!
