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.