The ALMOND BRITTLE is a traditional, simple, indulgent treat loved by both adults and children. It is made with a few ingredients: blanched almonds, sugar and, sometimes, a little lemon juice or honey for an extra touch of flavor and a transparent, slightly amber look.
The brittle is characterized by its sweet, toasted flavor, with a texture that combines the hardness of caramel with the crunch of the almonds. It is often prepared for festive occasions, such as fairs or Christmas markets, and can be served in irregular pieces or cut into bars. It is perfect to enjoy on its own or as a decoration for desserts and ice cream.
Note: preparing it does not require much time or effort: just follow the photo-recipe below and in no time you’ll have a delicacy to share during the holidays or give to your friends.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
- Energy 164.88 (Kcal)
- Carbohydrates 17.92 (g) of which sugars 17.26 (g)
- Proteins 3.32 (g)
- Fat 9.00 (g) of which saturated 0.09 (g)of which unsaturated 0.52 (g)
- Fibers 1.56 (g)
- Sodium 0.18 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz (about 1 3/4 cups) blanched almonds
- 1 1/4 cups granulated sugar
- 1 tbsp + 1 tsp lemon juice
- 1 tbsp vegetable oil (neutral)
Tools
- 1 Frying pan
- 1 Baking sheet
- Parchment paper
- 1 Rolling pin
Steps
The preparation of ALMOND BRITTLE is simple and quick, a real piece of cake.
Pour the sugar and the lemon juice into a heavy-bottomed pan and dissolve over low heat without stirring too much, but tilting the pan occasionally. The sugar should turn an amber color and reach a temperature of 338°F.
Meanwhile, toast the almonds in a preheated conventional oven at 356°F for 8-10 minutes, taking care not to burn them.
Add the hot almonds (this step is crucial because adding cold almonds could cause the sugar to crystallize due to the thermal shock) to the caramel and mix well, being careful not to burn yourself.
Grease a sheet of parchment paper, pour the hot mixture onto it, cover with another sheet of parchment and, using the rolling pin, roll it out to make it even.
Before the almond brittle cools completely, cut it into pieces or rectangles with a sharp knife, being careful not to burn yourself.
Let it cool completely, then store the pieces in an airtight container.
TIPS
You can enrich the brittle with a pinch of cinnamon or a little grated lemon zest.
If you prefer a less hard brittle, add a tablespoon of honey while preparing the caramel.
If you prefer a less hard brittle, add a tablespoon of honey while preparing the caramel.
STORAGE
Use airtight containers
Store the brittle in a well-sealed container, preferably glass or plastic with a tight lid.
Avoid humidity
Keep the brittle in a cool, dry place, away from heat sources, direct light and humid environments (such as the refrigerator, which could ruin its texture).
Separate layers
If you have multiple pieces of brittle, separate them with parchment paper or wax paper to prevent sticking.
Add uncooked rice
To absorb any moisture, you can put a few grains of uncooked rice inside the container (without touching the brittle).
