Recipe courtesy of David Rocco
Croccante: Almond Brittle
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1650
- Total Fat
- 93
- Saturated Fat
- 9
- Carbohydrates
- 188
- Dietary Fiber
- 22
- Sugar
- 157
- Protein
- 38
- Cholesterol
- 10
- Sodium
- 5
- Total: 50 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 15 min
Ingredients
3 cups sugar
1/2 cup water
5 cups almonds
Butter, for greasing cookie sheet
Directions
- 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.
- 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.
- Let cool for 30 minutes before breaking it into smaller pieces.