Almond Brittle (Croccante)

1. 1

   Preheat the oven to 400 degrees F. Place the almonds on a sheet tray and toast them until light golden brown.

2. 2

   Set aside.

3. 3

   In a medium, heavy-bottomed saucepan, combine the sugar and a few drops of water and cook over high heat until sugar liquefies, then turns deep golden brown, about 10 minutes.

4. 4

   Do not stir, but brush the sugar crystals off the sides of the pot with a wet pastry brush as necessary.

5. 5

   Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.

6. 6

   Once the caramel is off the heat, immediately dump the almonds into the pot and stir quickly to incorporate, and turn out, spreading quickly to an even thickness, onto a cookie sheet greased with almond oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.