Sicilian almond brittle, here’s the easy and delicious recipe. In Sicilian dialect, called minnulata from mennula meaning almond, we are obviously talking about caramelized almonds that are easily prepared throughout Sicily, especially in the Palermo area. Usually enjoyed during the Christmas period, but any occasion is good to prepare and enjoy it. The procedure is really simple, you need to roast the almonds and then roast them together with the sugar in a pan.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
- Energy 325.00 (Kcal)
- Carbohydrates 42.35 (g) of which sugars 36.62 (g)
- Proteins 7.08 (g)
- Fat 16.64 (g) of which saturated 1.27 (g)of which unsaturated 14.63 (g)
- Fibers 4.17 (g)
- Sodium 1.13 (mg)
Indicative values for a portion of 80 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 preparing Sicilian Almond Brittle
- 7 oz almonds
- 7 oz sugar
- 2.8 oz lemon juice
- 2 tbsp water
Tools for preparing Sicilian Almond Brittle
- Baking Pan
- Parchment Paper
- Thermometer
- Kitchen Scale
- Wooden Spoon
- Baking Pan square 8×8 inches
Preparation of Sicilian Almond Brittle
Here are the ingredients, I used almonds with their skins.
Roast the almonds in the oven at 375°F for 10 minutes.
Pour the sugar into the pan and add the water.
Turn on the gas and add the lemon juice to the sugar and water.
With the help of a thermometer, when the temperature reaches 235°F, the sugar is ready.
Add the roasted and still hot almonds to the sugar.
Caramelize the sugar with the almonds.
Stir often, and when the temperature reaches 293°F, the Sicilian almond brittle is ready.
Brush the parchment paper you have placed in a 8 by 8 inch pan with some vegetable oil
Pour the almond brittle into the pan with the parchment paper and let it cool down a bit before cutting it.
If necessary, level the Sicilian almond brittle with a spatula.
Remove the warm almond brittle from the pan
Cut the Sicilian almond brittle into squares; here’s the recipe.
Done!
