This almond brittle is a simple, traditional Italian sweet that’s perfect for the holiday season. With just two ingredients—almonds and maple syrup—it’s quick to make, naturally sweetened, and vegan.
Dating back centuries, Croccante is often found in Christmas markets across Italy, loved for its rich, nutty flavour and satisfying crunch. The addition of orange zest and juice adds a subtle citrusy twist, making it even more festive.
Prepare it as a thoughtful homemade gift or enjoy it yourself as a sweet treat. This recipe celebrates the beauty of cucina povera, showing how a few simple ingredients can create something truly special.
What is ‘Croccante di Mandorle’
Croccante di Mandorla translates to “almond brittle”, it is a traditional Italian sweet that has been enjoyed for centuries, especially in the regions of Sicily and the southern parts of Italy. This sweet, crunchy treat is made with sugar, honey, and almonds, often with a touch of lemon zest for extra flavour. One of my mission in my blog is to avoid using ultra-process ingredients so I swapped sugar with maple syrup to make my own version of this Italian classic. I also swapped lemon juice for orange, I think it is the perfect match!
Croccante di Mandorla is particularly popular during Christmas. In Sicily, it’s often prepared as a sweet offering for guests, along with other traditional confections like cannoli and cassata.
The texture of Croccante di Mandorla is key to its charm—crispy and crunchy, it’s often enjoyed as a snack or dessert after a meal. It’s usually served in small, bite-sized pieces, making it perfect for sharing.
During Christmas time I love to make a big batch of this delicious treat, I then cut it into smaller piece and place them into small clear bags (candy bags types): add a colourful ribbon, a cute tag and gift these to family and friends as a small Christmas gift.
Tips
- Since maple syrup is a liquid, it will require a bit more time to cook down compared to sugar. Simmer the maple syrup mixture for a longer period to ensure it thickens enough to create that crispy, crunchy texture once it cools.
- Use a candy thermometer to measure the maple syrup hard crack stage. A meat thermometer sometimes works but it is not ideal as it usually measures lower temperature ranges, and it often isn’t as accurate or fast at very high heat. If you don’t have a thermometer here’s the classic old-school sugar test — no thermometer needed: Take a small spoonful of the syrup and drop it onto a cold, heat-safe surface (like a plate or marble slab). Let it cool for a few seconds: if it hardens and snaps easily when you try to break it, it’s at the hard crack stage. If it bends or feels sticky, it hasn’t reached the correct stage yet.
Swaps
Almonds: most nuts will work, other popular alternatives are pistachios or hazelnuts.
Maple syrup: white sugar would also work, timing to achieve the hard crack will vary.
Orange: you can technically skip this step and still achieve a delicious result. you can also swap with orange with lemon.
Storage
Maple syrup-based croccante may soften over time due to the moisture content in the syrup. Keep the brittle stored in an airtight container in a cool, dry place, and consider placing a piece of parchment paper between layers to prevent sticking.
More Festive Treats Ideas
- Cioccolata Calda – Italian Hot Chocolate
- Healthier Mince Pies
- Paste di Mandorle Siciliane (Sicilian Almond Cookies)
- 4 Ingredients Snowball Cookies
- Healthier Homemade “Kisses”
Croccante di Mandorle (Almond Brittle)
Ingredients
- 200 g almonds roasted
- 200 g maple syrup
Optional
- 1/2 orange zest and juice
Instructions
- Add almonds and maple syrup to a pan on low/medium heat and let it simmer (you can add optional orange juice and zest). Mix only occasionally.
- You’ll notice it will start bubbling and it will become darker and thicker. It is important that the syrup reaches a certain temperature if you like the bars to make a hard crack. I used a thermometer to measure the temperature: it should be between 130-154C (if you don’t have a thermometer don’t worry, you can use the visual trick I explain in the above blog, under 'tips')*
- When it reaches the right temperature you got to move quickly: have a surface or chopping board ready to use with baking paper on it.
- Quickly pour the nut mix on the paper trying to make a evenly, 1 layer shape. I used an extra piece of baking paper and a glass to press down the nut mix.
- Let it cool down completely for 20-30 minutes. Never touch hot syrup; it’s extremely sticky and can cause severe burns.
- Cut into squares and store in a jar or add it to a clear candy bag for a thoughtful Christmas gift.