ITALIAN CROCCANTE -caramelized almond brittle bars recipe
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Total time: 
Serves: 8
  • 10 oz (280 g) raw almonds
  • 5 oz (140 g) honey
  • 5 oz (140 g) brown sugar
  • 1tsp lemon juice
  • 1 tsp orange juice
  • 2 tbsp peanut oil
  • 1 pinch table salt
  1. ITALIAN CROCCANTE MIXTUREPreheat the oven to 355° F (180° C), then bake the almonds 5 minutes. Now, if the caramel is not yet ready ,set the temperature to 195° F (90° C) and keep the almonds warm.Meanwhile, pour the honey into a thick-bottomed heavy pan along with the sugar, the salt, the lemon juice, and the orange juice. After that, place the pan over low/medium heat and melt until reach 265° F (130° C), occasionally stirring with a metal spoon. Now, pour the hot almonds into the caramel sauce and cook until the mixture reach 330 °F (165° C). It is critical do not step over the 340° F (171° C).Finally, pour the Croccante mixture into a tray lined with oil-greased parchment paper, and shape into a uniform layer with the help of two lightly greased metal spoons.
  2. ALMOND BRITTLE BARSTo cut the Croccante properly, you have two different choices, both traditional.The first one: wait until the almond brittle layer is almost solidified, then cut into regular pieces, and finally, let them reach the room temperature.The second way: wait until the Croccante is hard solid, then break it with a big knife into irregular pieces.Do not refrigerate; otherwise the Croccante becomes mushy.
Recipe by philosokitchen at