Almond brittle can also be made at home easily with just 4 ingredients. In the south, they are often made and always in stock in the pantry. My grandmother also made them with toasted sesame seeds, but I preferred the ones with almonds, and following her recipe, I make them often and gladly.
To make almond brittle, you need to be careful when handling the hot caramelized sugar and almond mixture, but other than that, there’s nothing complicated. Almond brittle stays fresh for a long time in glass or tin jars, always if you can manage to preserve them, because usually, they disappear quickly, one after the other. But also try almond paste sweets.
In this recipe, I will write the minimum quantity for 4-5 people, but as I always say, if you want to make more, just double or triple the quantities.
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 5 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz almonds (mixed, with skin and without)
- 3/4 cup sugar
- 1/4 cup honey
- 1/4 lemon (the juice)
Preparation
1 – Place the whole almonds on the baking sheet and toast them at 392 degrees Fahrenheit. Then, with a knife, coarsely chop some of the almonds, while leaving others whole.
2 – In a non-stick saucepan or a large, high-sided pan, pour the sugar and turn on the heat to medium/low, and let it melt. Add the honey and lemon juice, stirring with a wooden spoon.
3 – When the caramel reaches a temperature of 284 degrees Fahrenheit, if you don’t have a thermometer, look for an amber color, add the almonds and mix the mixture well for another 2 minutes on the fire (up to 338 degrees Fahrenheit). Finally, turn off the heat.
4 – On the work surface, or on a baking tray with high edges, you will have already spread a sheet of baking paper greased with a thin layer of olive oil and prepared a rolling pin. Be careful when handling the caramel because it is almost scalding if it splashes and where it lands it sticks. Place the utensils on glass or marble surfaces.
5 – Pour the caramel with the almonds on the greased baking paper and spread it out with a wooden spoon, giving it a uniform shape (see photo). Cover with another sheet of greased baking paper and roll it out gently with the rolling pin, without pressing too hard. Remove the second sheet of baking paper and let the brittle cool.
6 – When the almond brittle is warm and not completely cold, cut it into pieces with a smooth, long-bladed knife. Make the cut before it cools completely, into rectangles and then squares, deciding the sizes you prefer.
