Croccante di Mandorle – Italian Almond Brittle

Croccante di Mandorle – Italian Almond Brittle

Everyone loves our Italian Nuts!

This recipe is something that brings back very fond memories of spending Summers in Italy growing up, we use to have these around festival times, from Carnivals to Christmas time. They are also found all year round over Italy, most often at street fairs—where hefty blocks wrapped in cellophane are sold from stalls bearing all sorts of traditional treats.

You can use Hazelnuts, Peanuts, Pistachios or a mixture, but in our recipe we are using Almonds. Sticky, chewy and crunchy, they are a real treat for all the family… but watch those teeth 😉


  • 175g Almonds
  • 200g Sugar
  • 1 Lemon halved
  • Olive Oil for greasing


In a saucepan, add the sugar and cook on high heat. Stir until the sugar begins to liquify and goes golden in colour. Continue to cook until the sugar turns into a deep rich golden brown colour, around 4-5 minutes and becomes a beautiful sticky liquid.

Now take off the heat and add the almonds and mix well, making sure the almonds are fully coated. Quickly pour and spread the hot almond-sugar mixture onto a parchment paper sheet greased with olive oil, place another oiled sheet of parchment face down on top of the almond mixture and using a rolling pin, roll flat, around 1/2 inch thick, or instead you can spread out using a oiled metal spatula. Once flat, peel off the parchment paper and rub half a lemon over the nut brittle to give a citrus lemon flavour and shine to the brittle.

Leave to cool for 15 minutes, then break into small pieces or cut into strips. Buon Appetito…

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