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Italian Almond Praline (Croccante)
Crispy, deeply caramelized, and packed with toasted nuts, this traditional Italian croccante is a candy lover's dream. It's noticeably less sweet than standard pralines, letting the rich almond flavor take center stage. You'll boil and peel the almonds yourself for the freshest taste, then fold them into a quick stovetop caramel. Serve these glossy, diamond-shaped treats alongside an after-dinner espresso, or crush them into fine crumbs to sprinkle over frosted cakes. They store beautifully at room temperature, making them a fantastic homemade gift.
Equipment
- Saucepan
Ingredients
- 4 to 6 servings as candy, about 2 ½ cups if crushed
- 6 ounces, about 1½ cups, shelled almonds with their skins on
- 1 heaping cup granulated sugar
- 2. Put the sugar and ¼ cup water into a small, preferably light-weight, saucepan. Melt the sugar over medium-high heat without stirring it, but tilting the pan occasionally.
Instructions
- 1Lay a large sheet of heavy-duty aluminum foil flat on a heatproof counter and lightly coat it with vegetable oil.
- 2Drop the almonds into a pot of boiling water and cook for 2 minutes. Drain well, then immediately wrap the hot nuts in a clean cloth dampened with cold water. Rub them briskly for a minute or two to loosen the skins.
- 3Open the cloth and pick out the peeled almonds. If any stubborn skins remain, wrap those nuts back up and rub again until completely peeled.
- 4Discard the loose skins. Using a sharp knife, chop the peeled almonds very finely until the pieces are about half the size of a grain of rice. Don't use a food processor here, as it'll turn them into dust.
- 5Combine the granulated sugar and 1/4 cup of water in a small, light-colored saucepan over medium-high heat. Let the sugar melt without stirring, swirling the pan occasionally, until it turns a rich tawny gold.
- 6Stir the chopped almonds into the caramelized sugar and cook, stirring constantly, until the mixture becomes a deep golden brown. Watch closely, as caramel can burn in seconds.
- 7Pour the hot mixture immediately onto the oiled aluminum foil. Working quickly before the sugar sets, spread the candy out to a 1/8-inch thickness using a heatproof spatula or the flat side of a halved raw potato.
- 8Score the warm mixture into 2-inch diamond shapes using a greased knife before it fully hardens. Let the croccante cool completely on the counter.
Notes
- Storage: Keep the cooled candy tightly wrapped in foil or in a sealed jar in a cool, dry cupboard. Don't refrigerate it, as moisture will make the brittle sticky.
- Topping idea: To use the croccante as a dessert garnish, let it cool completely, break it into chunks, and pulse it into fine crumbs in a food processor. Sprinkle over ice cream or frosted cakes.
- Spreading trick: A traditional Italian method for spreading hot brittle is to use the cut side of a halved raw potato. It won't melt like plastic spatulas and naturally resists sticking to the sugar.