Almond Crunch - Episode 2615
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. MAKES ABOUT 3 DOZEN
- 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
- 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 was featured on Season 26 - Episode 2615.
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