Recipe courtesy of David Rocco

Croccante: Almond Brittle

  • Level: Advanced
  • Total: 50 min
  • Prep: 5 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 4 servings
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3 cups sugar

1/2 cup water

5 cups almonds

Butter, for greasing cookie sheet


  1. In a saucepan, add the sugar and cook on high heat. Continue to stir until the sugar begins to sweat and liquify. Add a bit of water to help, if necessary. Continue to cook until the sugar turns into a deep rich brown color. 
  2. Add the almonds and mix well. Cook for a few minutes, making sure the almonds are fully coated. Remove the almonds from the heat and quickly pour and spread the hot almond-sugar mixture onto a buttered cookie sheet to the desired thickness. 
  3. Let cool for 30 minutes before breaking it into smaller pieces.
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