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Almond Crunch

Croccante

Mary Ann Esposito

MAKES ABOUT 3 DOZEN

Croccante, which means cracklings, reminds me of peanut brittle, except that this sweet confection is made from almonds or hazelnuts. I usually buy it at street fairs and outdoor markets in Italy. Croccante is great party food. For gift giving, pile it into a fancy candy dish or decorative jar.

INGREDIENTS

2 tablespoons vegetable oil
3 cups blanched whole almonds
3 tablespoons water
1 1/2 cups sugar
3 tablespoons unsalted butter
3 tablespoons fresh lemon juice

DIRECTIONS

Brush a marble slab or cookie sheet with the oil. Place all the remaining ingredients in a heavy nonstick saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon. Cook, stirring, for about 15 minutes, or until the syrup has turned a deep caramel color and is very foamy; it should register 300°F on a candy thermometer.

Immediately pour the mixture out onto the oiled slab or cookie sheet, spreading it evenly with the spoon. Let cool completely.

Cut the croccante into rough 1-inch pieces with a heavy knife. Store in airtight jars.

This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company Inc., in 1995.

item recipe is featured in Episode 1116 of Season 11.

Want More Recipes? See My Latest Book:

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A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

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  1. peggy's avatar

    peggy

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    hi cant get you on pbs in our area wish you were on the food channel or cooking chanel

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