Marcella Hazan’S Croccante (2-Ingredient Almond Brittle)

  1. Using a knife, very finely chop the almonds into bits about half the size of a grain of rice. Scoop the chopped almonds into a bowl, leaving the smallest dusty particles behind.
  2. Spread a large sheet of parchment paper or heavy-duty aluminum foil flat on a heat-safe counter or board and smear the parchment evenly with the vegetable oil.
  3. Combine the sugar and 1/4 cup (60g) water in a small saucepan with a light-colored interior (preferably lightweight) and melt the sugar over medium-high heat without stirring, but very gently swirling the pan occasionally if needed to get the sugar to color evenly. When the melted sugar turns a rich tawny gold color, 8 to 10 minutes, add the chopped almonds and stir constantly with a wooden spoon or heatproof spatula, until the almond and caramelized sugar mixture turns a very dark brown, about 2 minutes more. Pour it, immediately but carefully, over the oiled parchment paper. Pick up one half of the potato and use the cut side to smooth the hot praline until it's about 1/8 inch (3mm) thick.
  4. When the croccante is cool enough to touch but not fully cool, flip or slide the slab onto a cutting board and peel off the parchment. Cut the slab into roughly 2-inch (5cm) diamond shapes and let cool completely. Store in an airtight jar in a dry, cool place at room temperature. Any leftover bits are delicious ground up and sprinkled over ice cream.
  5. GENIUS TIP: THE EASIEST WAY TO CLEAN A STICKY, SUGARY MESS Next time you have a pot or tart pan that looks hopelessly globbed with caramel residue, douse it in boiling water. For cooking vessels, it's especially easy: simply fill them with water, bring them to a boil, and then carefully pour the water down the drain. The stickiness will be freed, too. Repeat if needed. I bet more people would make caramel if they knew about this time- and agita-saver.

blanched almonds, vegetable oil, sugar, potato

Taken from food52.com/recipes/78374-marcella-hazan-s-croccante-2-ingredient-almond-brittle (may not work)

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