RECIPE OF THE MONTH: CHRISTMAS CROCCANTE
posted by on December 17th, 2012
1 cup of sugar
1 tablespoon of light corn syrup
1-1/2 cups of blanched almonds, toasted
Combine the sugar and corn syrup in a pan. Stir continuously until the mixture looks like wet sand. Set the pan over low heat and allow it to melt and caramelize. Stir the mixture for 15-20 minutes.
Remove the pan from the heat.
Quickly stir in the almonds. Pour the hot croccante on a baking sheet and spread it out. Allow it to cool and harden.
After the croccante has cooled, break it into pieces to us as a candy.