Ingredients for Almond Brittle Croccante
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How to Make Almond Brittle Croccante
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet with 1 tablespoon of almond oil.
- Spread 1 cup of whole almonds on a separate baking sheet. Toast for 5-7 minutes, or until lightly golden brown, shaking the pan halfway through.
- Set the toasted almonds aside.
- In a medium, heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water. Cook over medium-high heat, without stirring, until the sugar liquefies and turns a light amber color (about 15-20 minutes).
- Use a candy thermometer to monitor the temperature; the mixture should reach 238°F (114°C) – the soft-ball stage.
- If sugar crystals form on the sides of the pan, carefully brush them down with a pastry brush dipped in water.
- Once the caramel reaches the desired color, immediately remove it from the heat. Caramel can burn quickly!
- Quickly pour the toasted almonds into the hot caramel and stir vigorously to coat evenly.
- Immediately pour the mixture onto the prepared baking sheet and spread it into a thin, even layer using a spatula or the back of a spoon.
- Allow the brittle to cool completely at room temperature (at least 1 hour).
- Once completely cool, break the brittle into irregular pieces. Store in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
2468g
Fat
93g
Carbs
224g
