Croccante-- Italian Almond Brittle

1. 1

   In a saucepan, add the sugar and cook on high heat. Continue to stir until the sugar begins to sweat and liquify. Add a bit of water to help, if necessary. Continue to cook until the sugar turns into a deep rich brown color.

2. 2

   Add the almonds and mix well. Cook for a few minutes, making sure the almonds are fully coated. Remove the almonds from the heat and quickly pour and spread the hot almond-sugar mixture onto a buttered cookie sheet to the desired thickness.

3. 3

   Let cool for 30 minutes before breaking it into smaller pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.