Almond Brittle Recipe, Croccante di Mandorle

On the run up to Christmas I thought it would be nice to share a recipe for “Croccante” or “Brittle” which is often found on the Christmas table of many regions of Italy, especially in the central-south.

almonds brittle

Almonds brittle recipe

It can be made with different types of nuts such as almonds, hazelnuts, peanuts, pistachios or sesame seeds.


Croccante, reminds me of my childhood. Of those hazy winter Sundays afternoons spent at street festivals. The smell of croccante was irresistible; Brittle is a mixture of caramelized sugar and nuts and it is great party food.

making brittle croccante

On street markets you will also find nuts praline which are similar to brittle, they are just smashed into pieces.

nuts praline

Almonds brittle recipe

Almond Brittle Recipe, Croccante di Mandorle

By 17/11/2014

It is ever so easy to make at home.Β  You can serve it as an after-dinner coffee treat and it can be crushed or ground up to use as a topping for ice cream or added as a flavoring to many desserts.Β  It lasts for weeks wrapped in tin foil in a tightly covered container, but to be honest once you start munching, it really is hard to stop! So it won't last that long!

  • Prep Time : 15 minutes
  • Cook Time : 18 minutes



Toast the almonds for 10 minutes at 180C or 350F.

toasting almonds

Chop half of them

chopping almonds

In a saucepan add the sugar and cook on high heat. Continue to stir until the sugar begins to liquify. Cut the lemon in half and squeeze a little juice in the pan and add a bit of water to help, if needed. Continue cooking until the sugar acquires an amber colour.

making caramel

Add the almonds and mix well. Cook for a few minutes until the almonds are fully coated.

Pour the almond mixture over a sheet of greased baking paper or over a greased marble or granite top.

Almonds brittle recipe

Using half a lemon level the mixture well. The lemon will give the brittle a nice and perfumed flavour.

Almonds brittle recipe

Let it cool for 15 minutes then before it completely sets slice it into pieces using a sharp knife. Let it set completely before eating it. It will last well for weeks wrapped in tin foil in a cool and dry place.

Almonds brittle recipe

Almonds brittle recipe

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12 Responses to Almond Brittle Recipe, Croccante di Mandorle

  1. Louise

    Hi Alida:)
    What a crunchy delicious looking brittle you have shared today. I haven’t had almond brittle in sooooo long:) I’m sure this is a huge hit! Italian sweets are always so popular for the holidays. I have a recipe for Torrone on my candy board on Pinterest and it has been repinned 292 times!!!

    I better save this, quick!!! Thank you so much for sharing, Alida…

    • Alida

      I am pleased you like it Louise!This year I want to try to make torrone too! xx

  2. Dottie Sauchelli Balin

    Dear Alida,
    This post and recipe take’s me back to memories of an aunt I had years ago. Every Christmas she would make Almond Brittle and brings us a big chunk. She never sliced it like you did. We would take a dish towel and a meat tenderizer and have a wack at it a few times. This would break it up into pieces. Then after dinner we had Ice Cream, and put the pieces of the brickle on top. So delicious and what a fun memory to have of my aunt Emma. I love your recipe and maybe this year I will make it so I can bring back memories to my family. So simple and yet so yummy. Thanks for sharing your recipe. Have a great week dear friend.
    Dottie πŸ™‚

    • Alida

      Wow what a lovely memories Dottie! I like the trick of the dish towel! Very handy thank you.xx

  3. la cucina di Molly

    Che meraviglia, un dolce natalizio che si usa fare qui al sud Italia e che adoro! Bravissima, ti Γ¨ venuto benissimo! Un abbraccio!

    • Alida

      Grazie cara. Ciao!

  4. Angie@Angie's Recipes

    I love those little addictive nutty brittle! Can’t wait to make a batch too. Thanks, Alida, for sharing.

  5. Pam

    This looks delicious, your pics are great. I love love brittle, but have never made it so this is a must try. I’m new here, like your blog, and will be looking around! Thanks for the great recipe!

  6. Kate - Gluten Free Alchemist

    What perfect looking brittle and what a rich colour. Although I have made brittle before I have never added lemon. This would make a lovely Christmas present, wrapped in pretty cellophane with a silky ribbon…. Love it Alida!

  7. Diana

    Looks so easy! I am will try these for sure for xmas! (Impress the in-laws) πŸ˜‰

  8. Wilma Trovarello

    I learned how to make these from my Italian mother in law. Imagine the shock I got when I looked up the recipe to see the skins are left on!! I’ve always blanched then peeled, then roasted the almonds. We leave the almonds whole, and before cutting, sprinkle very sparingly, tiny coloured candy. They look divine for weddings and Christmas. Oh, and cut on the diagonal! Elegant!

    • Alida

      I guess there are different ways of making brittle and it all depends on taste. The way you do it seems very interesting and I like the idea of the candy on top. Great for celebrations πŸ™‚

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