Almond Brittle is a delightful dessert typical of the Christmas period. However, nowadays, we no longer wait for the holidays to enjoy what we like the most, so today, you can find brittle at any time of the year, and if you make it at home, you can really have it at your fingertips whenever you want. Wrapped in transparent paper and tied with a bow, it could become a pleasant gift to give to friends and relatives. I also invite you to try the Pistachio Brittle, another irresistible treat.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 659.24 (Kcal)
- Carbohydrates 76.36 (g) of which sugars 63.50 (g)
- Proteins 15.92 (g)
- Fat 37.31 (g) of which saturated 2.84 (g)of which unsaturated 32.79 (g)
- Fibers 9.34 (g)
- Sodium 3.36 (mg)
Indicative values for a portion of 137 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 for Almond Brittle
- 10.5 oz almonds
- 3 oz honey
- 6 oz sugar
Tools needed for Almond Brittle
- 1 Pan
- 1 Wooden Spoon
- 1 Knife
- Parchment Paper
Procedure for Almond Brittle
To prepare the Brittle, the almonds must be unpeeled. As for the honey, no particular quality is required, any type will do.
In a large pan, place the honey and let it soften over low heat. Add the granulated sugar and stir, always over moderate heat, until the two ingredients have melted.
As soon as the sugar and honey start to bubble, add all the almonds at once. Stir so that each almond is coated with sugar.
Increase the heat a bit, so that the sugar and honey become very fluid. During all stages of preparation, you must always stir. Not doing so could cause the almonds to burn.
At a certain point, you will start to hear a crackling sound. This means that the almonds are starting to toast.
Now be careful not to burn yourself, as some hot sugar or almonds may jump out of the pan and cause burns. Keep a safe distance, approaching only with your hands.
After toasting the almonds for a couple of minutes, turn off the heat. Brush a sheet of parchment paper with a bit of oil and slide the mixture onto it.
Cover with another sheet of oiled parchment paper and flatten using a meat tenderizer, a knife, or even a rolling pin.
Frequently flip the brittle, so that the sugar, still warm and fluid, does not settle at the bottom but distributes well among the almonds.
Remove the top parchment paper and wait for the sugar and honey to become lukewarm. Do not let them cool completely, otherwise, when cutting the brittle, irregular pieces will form.
Proceed to cut the brittle into pieces or strips, according to your preference. Wrap in parchment paper and store in a cool place until consumption.
Be careful not to leave the dessert in a heated environment, even with radiators, as this could soften the sugar and honey and cause them to drip to the bottom.
Almond Brittle can also be stored in the fridge, wrapped in parchment paper. Enjoy your tasting!
