One of Many Italian Candies - Crunchy Almond Brittle

CROCCANTE DI MANDORLE (Crunchy Almond Brittle)

This is one of those candies that kids and adults alike just love. As we grew up this candy was a big favorite. We just couldn't wait for it to cool so we could stuff our mouths with the crunchy nuts and sweetness.

1 tbsp extra virgin olive oil
1 cup shelled almonds, peeled and chopped roughly
1 cup sugar

Preheat the oven at 350 degrees
Oil an 8 inch square baking pan

Toast the almonds on a cooking sheet for 5 to 6 minutes.

Melt the sugar in a skillet over medium heat for about 5 minutes or until caramelized to a light amber color.
Add the almonds to the melted sugar and gently toss to coat the almonds.

Pour the sugar almond mixture into the oiled pan. Be sure to work quickly and smooth the surface with a lightly oiled rubber spatula.

Allow the mixture to cool and harden.
Turn out of pan and break into pieces using a rolling pin.
Lastly eat as much as you can before anyone else does.