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Croccante-- Italian Almond Brittle

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“This is a recipe from David Rocco's La Dolce Vita on Cooking Channel. I love this because it is a new take on standard peanut brittle, plus I'm Italian so, I'm a little biased.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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