Recipe: Mario Batali's Almond Brittle (Croccante)

ITALIAN ALMOND BRITTLE (CROCCANTE)

"This hard and sweet brittle should be the next big thing imported from Italy, although it is so easy to make that there's no excuse for buying it. At the fancy pastry shops in Napoli it's often formed into little rafts or baskets and filled with tiny marzipan fruits or traditional Christmas cookies. Once made, Croccante lasts indefinitely in an airtight cookie tin."

1/4 cup almond oil
4 cups blanched and sliced almonds
3 cups sugar
1/4 cup water

Preheat the oven to 400 degrees F. Grease a cookie sheet with the almond oil and set aside.

Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes. Set aside.

In a medium, very heavy-bottomed saucepan, combine the sugar and 1/4 cup water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, about 15 to 20 minutes. It should register 238 degrees F on a candy thermometer; this is referred to as the soft ball stage. Do not stir, but brush the sugar crystals off the sides of the pot with a wet pastry brush as necessary. Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.

Once the caramel is off the heat, immediately add the almonds to the pot and stir quickly to incorporate. Turn out onto the prepared cookie sheet, spreading quickly to an even thickness. Allow the brittle to cool completely, then break into festive shapes.

Makes 1 pound
Source: Mario Batali Holiday Food by Mario Batali