Serves: 10
Total Calories: 330
1 Brush a marble surface or a metal baking sheet with neutral-flavored vegetable oil.
2 In a medium saucepan, combine the sugar and honey. Cook over medium-low heat, stirring occasionally, until the sugar begins to melt, about 20 minutes. Bring to a simmer and cook without stirring 5 minutes more or until the syrup is clear.
3 Add the nuts and cook until the syrup is amber-colored, about 3 minutes. Carefully pour the hot syrup onto the prepared surface, using the lemon to smooth the nuts to a single layer. Let cool completely. When the brittle is cool and hard, after about 30 minutes, slide a thin metal spatula underneath it. Lift the brittle and break it into 1 1/2-inch pieces. Store in airtight containers at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Almond Brittle recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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