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    ITALIAN CROCCANTE -caramelized almond brittle bars recipe

    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!

    ITALIAN CROCCANTE -caramelized almond brittle recipe

    If you like this recipe, please click here, leave a comment and vote 5 stars!
    This simple action helps the growth of this blog and make me very happy

    • 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 -caramelized almond brittle recipe

    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 -caramelized almond brittle recipe

    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.

    ITALIAN CROCCANTE -caramelized almond brittle recipe

    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 🙂

    ITALIAN CROCCANTE -caramelized almond brittle recipe

    TAKE A LOOK AT THIS:

    ROASTED CHESTNUTS RECIPE "Caldarroste"

    ROASTED CHESTNUTS RECIPE caldarroste

    PRINTABLE RECIPE

    5.0 from 2 reviews
    ITALIAN CROCCANTE -caramelized almond brittle bars recipe
     
    Print
    Prep time
    45 mins
    Total time
    45 mins
     
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Dessert
    Cuisine: Italian
    Serves: 8
    Ingredients
    • 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
    Instructions
    1. 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.
    2. 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.
    3.5.3251

    ITALIAN CROCCANTE -caramelized almond brittle bars recipe

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    Reader Interactions

    Comments

    1. Sabine says

      November 22, 2017 at 12:15 pm

      I can image how it heavenly cracks between my teeth. On my bucket list.

      Reply
      • Filippo Trapella says

        November 22, 2017 at 7:33 pm

        It is one of my best childhood memories in Italy 🙂

        Reply
    2. Barb says

      December 03, 2017 at 4:43 pm

      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!

      Reply
      • Filippo Trapella says

        December 03, 2017 at 7:57 pm

        Thank you Barbara, let me know how you like it!
        merry Christmas 🙂

        Filippo

        Reply
    3. patricia lerch says

      December 11, 2017 at 4:10 pm

      A real treat! Thanks for making this for our Thanksgiving! Patricia

      Reply
      • Filippo Trapella says

        December 11, 2017 at 4:25 pm

        Hi Patricia, it was my pleasure! Thank you for your nice hospitality

        Reply
    4. Lisa Amico says

      January 02, 2018 at 7:38 pm

      This is my favorite dolci!!! Grazie for posting the recipe

      Reply
      • Filippo Trapella says

        January 02, 2018 at 7:55 pm

        Thank you Lisa, happy new year 🙂

        Reply
    5. Monika Engelhard says

      January 01, 2020 at 12:56 am

      Hi, just wondering when to add the pinch of salt? I am about to make a batch. Thanks, Monika

      Reply
      • Filippo Trapella says

        January 01, 2020 at 6:39 am

        Hi Monika,

        Just add the salt in the caramel mixture 🙂

        Happy New year!

        F.

        Reply
    6. Adele says

      November 25, 2021 at 1:30 pm

      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!

      Reply
      • Filippo Trapella says

        November 25, 2021 at 1:34 pm

        Thank you Adele! let me know 🙂

        Buon Natale anche a te e alla tua famiglia!

        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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