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Almond Brittle: Croccante Recipe

Almond Brittle: Croccante

Mario Batali

Recipe courtesy Mario Batali, Mario Batali Holiday Food, Clarkson Potter/Publishers, 2000

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on December 12, 2011

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    My first time making brittle and the first time it took me so long... Blanching the almonds wasfun but slicing them took forever. Browning the almonds and adding them to the pan made them burn so I tried a second batch, spread the almonds on the pan with the oil, added the mixture and then sprinkled some sea salt on top. Made all the difference in the world and was soooo much easier this time around.

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  • on December 02, 2007

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    I made it a few times, and everybody was impressed, including myself...

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  • on November 11, 2006

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    Was easy to follow and was very good to eat.

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