Ingredients for Croccante Italian Almond Brittle
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How to Make Croccante Italian Almond Brittle
- Grease a large baking sheet with butter and set aside.
- In a heavy-bottomed saucepan over medium-high heat, combine the granulated sugar and water. Do not stir.
- Continue cooking, swirling the pan occasionally, until the sugar dissolves and turns into a clear, amber-colored liquid. This will take approximately 10-15 minutes. Avoid stirring as this can cause crystallization.
- Once the sugar reaches a deep amber color (around 320°F on a candy thermometer, if available), carefully remove the pan from the heat.
- Immediately stir in the blanched almonds, ensuring they are evenly coated in the caramel.
- Quickly pour the hot almond mixture onto the prepared baking sheet and spread it evenly to your desired thickness (about 1/4 inch).
- Let the brittle cool completely at room temperature for at least 30 minutes, or until hardened.
- Once completely cool and hard, break the brittle into irregular pieces. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
632g
Fat
34g
Carbs
62g