Croccante: Almond Brittle

Growing up, I'd always grab packages of peanut brittle to snack on when I was out shopping. All of the convenience stores had the Planters Peanut Bars up at the front where all the candy usually is, and that's what I was always drawn to. When I saw David Rocco making this almond brittle on his television show, it immediately brought me back to those days. Since almond brittle seems like the "grown-up" version of peanut brittle, I decided to try it out. Once the mixture is dried, it becomes a sweet and salty crunchy treat. It is delicious!

One of the main reasons that I think almond brittle is a perfect mid-day snack is because almonds are known to curb your appetite. You can just grab a piece of this to satisfy a sweet craving and it will hold you over for a few hours. If you aren't a big almond fan, you can also substitute them for peanuts, hazelnuts or pretty much any small nut you prefer. Enjoy!

Printable Recipe

Ingredients

• 3 cups sugar
• 1/2 cup water
• 5 cups almonds
• Butter, for greasing cookie sheet

Grease a 9x13 inch cookie sheet with butter.

In saucepan, add the sugar and cook on high heat. Continue to stir until the sugar begins to sweat and liquify. Add a bit of water to help, if necessary. Continue to cook until the sugar turns a deep, rich brown color.

Add the almonds and mix well. Cook for a few minutes, making sure the almonds are fully coated. Remove the almonds from the heat and quickly pour and spread the hot almond mixture on the buttered cookie sheet. Spread to desired thickness.

Allow to cool for 30 minutes before breaking into smaller pieces.

Source: David Rocco