Croccante - Italian Praline
(Makes about 1 pound)
1 cup sugar
1 tablespoon light corn syrup
1-1/2 cups whole or slivered blanched almonds, toasted
Butter a baking sheet and set it aside on a heat-protected surface.
Combine the sugar and corn syrup in a wide, shallow pan.
With a metal spoon, stir continuously until the mixture looks like wet sand.
Set the pan over low heat and allow the mixture to melt and caramelize.
Stir the mixture occasionally for 15-20 minutes.
The mixture should be golden brown (240 degrees F on a candy thermometer)
Quickly stir in the almonds.
Pour the hot croccante on the prepared baking sheet and spread it out with a spoon.
Allow the croccante to cool and harden.
After the croccante has cooled, break it into coarse pieces to us as a candy.
To use as a garnish or flavoring, chop it finely with a knife.
You can also use a food processor but don't reduce it to too fine a powder.
Store croccante in a container in a cool, dry place.
Remove the pan from the heat.
Popular throughout Italy, especially in the south and Sicily, croccante (literally, crunchy) is a mixture of
caramelized sugar and almonds. It is very easy to make at home. After it hardens, it is broken into pieces. It
can be served alongside after-dinner coffee. It can also be crushed or ground up and used as a topping for
ice cream or added as a flavoring to cannoli cream or other desserts. You can store it for weeks in a tightly
covered container, but once you start munching, it won't last very long.
caramelized sugar and almonds. It is very easy to make at home. After it hardens, it is broken into pieces. It
can be served alongside after-dinner coffee. It can also be crushed or ground up and used as a topping for
ice cream or added as a flavoring to cannoli cream or other desserts. You can store it for weeks in a tightly
covered container, but once you start munching, it won't last very long.
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