Croccante Di Mandorle (Almond Brittle) – a delicious recipe with sugar, lemon juice, water, almonds, anise seeds, lemon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line a quarter sheet pan, or small rectangular pan with parchment paper. Set aside.
2
Place almonds on another parchment-lined sheet pan and lightly toast in a 350 degree oven until fragrant. Remove from oven and let cool. Chop about half of the almonds. I use my hinged lemon juicer to crush some of my nuts and it works quite well. Set almonds aside.
3
Over medium/low heat, melt sugar, lemon juice and water in a large saute pan, using a wooden spoon to stir occasionally. When sugar has dissolved and is golden-blonde in color, turn off the heat and stir in the almonds and anise seeds. Mix well.
4
Carefully pour the lava-hot nut mixture into the prepared pan. Using an oiled rubber spatula or lemon half, carefully spread the nut mixture out. The lemon half will impart a lovely lemony flavor to the brittle.
5
Let cool for a few minutes, then cut into strips or squares. Optionally, let cool completely and break apart into rough shapes.
705
kcal
Calories
36
g
Fat
91
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups granulated sugar, 1 teaspoon lemon juice, 2 tablespoons water, 2 cups whole almonds, and more.
Yes, Croccante Di Mandorle (Almond Brittle) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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