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Roman recipes

Almond brittle (Croccante)

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300 g peeled almonds
300 g sugar
½ lemon

Chop the almonds coarsely. Melt the 200 g sugar with the juice of half a lemon in a wide pan, then add the almonds. Turn the mixture  over onto a marble surface.
Roll out the mixture with the help of a raw potato on a fork. Cut the brittle up with a knife; this will make it easier to pick it up once it has cooled down.