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1
Blanch the almonds in boiling water for 2 to 3 minutes, then peel them, dry them with paper towels, place them on a baking sheet and bake them at 180C for 5 minutes to toast them, without browning them.
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2
In the meantime, place the sugar in a medium saucepan with the water and the lemon juice and cook on low heat, stirring occasionally with a wooden spoon. The sugar should be completely dissolved and should turn a golden color, it should not become too dark.
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3
Chop some of the almonds coarsely and leave the remainder whole.
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4
Turn off the heat as soon as the sugar is done. Add the almonds to the saucepan and stir to combine well.
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5
Immediately pour the mixture on a marble surface greased with oil or on a wax paper-lined baking sheet.
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6
Use a greased spatula or knife blade (or even a lemon) to level the brittle to the desired thickness.
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7
Let the almond brittle cool for a few minutes and before it hardens, cut it into pieces with a large knife and then allow the brittle to harden completely.
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8
The brittle can be stored, wrapped in aluminum foil and inside a tin canister or glass jar.
