Italian Croccante is one of the things because Italian kids are waiting for December! This simple sweet is so good, and sold at the corner of the streets, along with roasted chestnuts and other candies. The dried fruit is caramelized into a mixture of sugar and honey, then shaped into bars: crunchy and delicious!
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- 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
TRADITIONAL ITALIAN CROCCANTE
Italian Croccante is a typical Christmas street food dessert, sold all winter long. Starting from the end of November until the first days of January, it is common to find in all the Italian cities, stalls selling Croccante and other delicacies, like roasted chestnuts or sugar bars.
The origin of Croccante is Arab and introduced in Italy on the XIII Century. Even if nowadays, Croccante is popular in all the parts of Italy, the region that most clam the recipe of this sweet is Molise.
Croccante is made with almonds, but also with hazelnuts and other dried fruit.
ITALIAN CROCCANTE MIXTURE
Preheat 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.
ALMOND BRITTLE BARS
To 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.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
TAKE A LOOK AT THIS:
ROASTED CHESTNUTS RECIPE "Caldarroste"
PRINTABLE RECIPE
- 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
- ITALIAN CROCCANTE MIXTURE
Preheat 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. - ALMOND BRITTLE BARS
To 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.
I can image how it heavenly cracks between my teeth. On my bucket list.
It is one of my best childhood memories in Italy 🙂
Always looking for gluten, dairy,corn free recipes. My husband has a scillian background and I am trying to incorporate it into our Christmas traditions. Thanks for the recipes!
Thank you Barbara, let me know how you like it!
merry Christmas 🙂
Filippo
A real treat! Thanks for making this for our Thanksgiving! Patricia
Hi Patricia, it was my pleasure! Thank you for your nice hospitality
This is my favorite dolci!!! Grazie for posting the recipe
Thank you Lisa, happy new year 🙂
Hi, just wondering when to add the pinch of salt? I am about to make a batch. Thanks, Monika
Hi Monika,
Just add the salt in the caramel mixture 🙂
Happy New year!
F.
My Calabrese mother made this but without the orange and the lemon juices! It was always a Christmas favorite. I cannot wait to try these, incorporating both the lemon and orange juices! I am THRILLED to have found your site! Your recipes are very authentic and wonderful! Grazie mille e Buon Natale!
Thank you Adele! let me know 🙂
Buon Natale anche a te e alla tua famiglia!
F.