CROCCANTE DI MANDORLE FATTO IN CASA

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is lower on the glycemic index.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is a vegan alternative.

vanilla extract

💰Cheaper: vanilla essence

Vanilla essence is a more affordable option.

Place 1 lb (500g) of peeled almonds on a baking tray lined with parchment paper.

Toast the almonds in the oven at 374°F/190°C.

Pour 3/4 lb (350g) of sugar into an unglazed steel saucepan.

Add 1/4 lb (125g) of acacia honey.

Add a few drops of lemon juice.

Turn on the heat and mix until the mixture is uniform.

When the mixture changes consistency, measure the temperature of the caramel.

When the mixture reaches 266°F/130°C, pour the very hot almonds into the caramel.

Stir until it reaches a temperature of 338°F/170°C.

When the caramel has reached the right temperature, immediately remove the pan from the heat and transfer the mixture to a baking sheet lined with parchment paper.

Immediately level the mixture with a spatula.

Let the mixture cool down before cutting the brittle.

To clean the saucepan and utensils from caramel, fill the saucepan with water and bring to a boil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens