In Italy, Almond Brittle is known as “Croccante” and as the name implies this food is really crunchy to eat, so much so, that it can even break a tooth if you are not careful! This recipe is particularly cherished by Italian children who get to enjoy this candy during festivities. Almost all Italians may cherish memories of their nonnas (grandmas) making this delight. The smell of the caramelized sugar mixed with the tartness of lemon juice is a smell that will never be forgotten.

There is belief that this brittle originated from Spanish confectioners considering that it’s mentioned in an ancient Iberic manuscript. However, there is belief that this brittle is even more ancient than that, possibly dating back to the Arabs who made it using honey and dried fruits. If you happen to visit Italy, you may still stumble on Almond Brittle when you visit fairs, festivities and local open-air markets. They are often sold by candy makers along with other vendors during celebrations of their local patron.

Ingredients:

  • 1 cup of sugar
  • 3 tablespoons of fresh lemon juice
  • 2 tablespoons of water
  • 2 cups of almonds
  • Vanilla extract (optional)
  • Oil

Preheat oven to 350 degrees F. Toast the almonds in the oven for about 5 to 10 minutes. Let them cool down. In the meanwhile, in a sauce pan, place the sugar along with 3 tablespoons of lemon juice (save one lemon half) and 2 tablespoons of water. Allow the sugar to melt, frequently mixing with a wood spoon. Keep cooking until the sugar turns into a nice golden color. Add the warm almonds to the sugar and mix well. If you wish, you can add a drop or two of vanilla extract at this time.

Lower the flame and keep cooking for a few minutes as you keep mixing. Cook until the caramel turns into a dark golden color. Grab an aluminum tray and coat lightly with some oil. Pour the almond mixture into the tray. Get the half lemon coat with a bit of oil and use the lemon to even up the surface of the candy until it is level. Allow the almond brittle to cool down. You don’t want it to cool down to much or it will be difficult to cut. Use a knife to cut the almond brittle into desired serving sizes.Use a spatula to lift the brittle and separate the pieces with your hand.Your almond brittle is now ready!