Croccante: Traditional Italian Almond Brittle Recipe

This recipe yields about 2 pounds (900 g) of croccante, perfect for serving 15–20 guests.

This traditional Italian almond croccante is a crisp, golden brittle made with just sugar and toasted almonds. The sugar melts into a deep amber caramel that coats the nuts and hardens as it cools, creating a glossy snap with every bite. Simple and unfussy, croccante highlights the contrast between bitter caramel and rich, nutty flavor. Enjoy it on its own, broken into rustic shards, or use it to add crunch to gelato, cakes, and classic Italian desserts.

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Prep Time 15

Cook Time 15

Cooling Time 15

Servings: 2 pounds

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

3 cups (420 g) whole almonds, lightly toasted
2 cup (400 g) granulated sugar
Neutral oil (such as sunflower or grapeseed), for greasing
2 teaspoon fresh lemon juice (optional, helps prevent crystallization)

Optional variations:

Substitute hazelnuts, pistachios, or mixed nuts
Add a pinch of sea salt for a sweet-salty finish

Equipment

Heavy-bottomed saucepan
Candy thermometer (optional)

Instructions

Prepare workspace. Line a baking sheet with parchment paper or a silicone mat. Lightly oil the surface and your spatula. Set everything within reach. Croccante moves fast once the caramel is ready.
Toast the almonds. Heat them in a dry skillet over medium heat for 3–5 minutes, stirring often. Remove them once fragrant and lightly golden. Set aside.
Make the caramel. Add the sugar to a heavy-bottomed saucepan and place it over medium heat. Let the sugar melt slowly without stirring. As it melts, swirl the pan gently to encourage even caramelization. When the sugar turns a deep amber color, add the lemon juice if using.
Immediately add the toasted almonds. Stir quickly to coat them completely in caramel. Work fast, as the mixture will begin to thicken almost immediately.
Pour the hot croccante onto the prepared surface. Spread it thin with an oiled spatula or press it gently with heat-resistant gloves. Aim for an even layer without overworking it.
Let the Croccante cool completely at room temperature. This takes about 15 minutes. Once hardened, break it into rustic shards by hand or with the back of a knife.

Notes

Use medium heat: Cook sugar slowly to prevent burning and achieve a rich amber caramel.

Work quickly: Once nuts are added, the mixture hardens fast, so spread it promptly.

Prevent sticking: Lightly oil your spatula, hands, or work surface before spreading the caramel.

Choose quality nuts: Fresh, lightly toasted almonds, hazelnuts, or pistachios make a big difference in flavor.

Add lemon juice: A few drops help prevent sugar from crystallizing while cooking.

Cut or break carefully: Let the croccante cool completely before snapping into pieces to avoid crumbling.