Almond Crunch (Croccante)

Ingredients:

2 tablespoons  vegetable oil

3 cups blanched whole almonds

3 tablespoons water

1 1/2 cups sugar

3 tablespoons unsalted butter

3 tablespoons fresh lemon juice

Brush a marble slab or cookie sheet with the oil.

Place all the remaining ingredients in a heavy nonstick saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon.

Cook, stirring, for about 15 minutes, or until the syrup has turned a deep caramel color and is very foamy; it should register 300 degrees on a candy thermometer.

Immediately pour the mixture out onto the oiled slab or cookie sheet, spreading it evenly with the spoon. Let cool completely.

Cut the croccante into rough 1-inch pieces with a heavy knife.

Store in airtight jars.

This recipe yields about 3 dozen.

Comments: Croccante, which means cracklings, reminds me of peanut brittle, except that this sweet confection is made from almonds or hazelnuts.
I usually buy it at street fairs and outdoor markets in Italy. 

Croccante is great party food. 
For gift giving, pile it into a fancy candy dish or decorative jar.

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