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.
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 at the bottom of the caption)*
- 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.