Almond Brittle: The Best Almond Brittle Recipe from Cook'n

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	Almond Brittle

Serves: 10

(Croccante or Torrone)
Category: Nut Cookies
Makes 10 to 12 servings
Sicilians make these sweets with pine nuts, pistachios, or sesame seeds in place of the almonds. A lemon is perfect to smooth out the hot syrup.

   Vegetable oil
   2 cups sugar
   1/4 cup honey
   2 cups almonds (10 ounces)
   1 whole lemon, washed and dried

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1 Brush a marble surface or a metal baking sheet with neutral-flavored vegetable oil.

2 In a medium saucepan, combine the sugar and honey. Cook over medium-low heat, stirring occasionally, until the sugar begins to melt, about 20 minutes. Bring to a simmer and cook without stirring 5 minutes more or until the syrup is clear.

3 Add the nuts and cook until the syrup is amber-colored, about 3 minutes. Carefully pour the hot syrup onto the prepared surface, using the lemon to smooth the nuts to a single layer. Let cool completely. When the brittle is cool and hard, after about 30 minutes, slide a thin metal spatula underneath it. Lift the brittle and break it into 1 1/2-inch pieces. Store in airtight containers at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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