Italian Almond Brittle with Honey is a staple in my family around the holidays, especially Christmas. Sometimes called Mandorle Croccante, or Sicilian Almond Torrone.
This Almond Brittle is a crowd pleasure and easy to make.
Like Italian cookies? Try my recipe for Italian Orange Cookies, my Nonna's S Cookie Recipe or Italian Peach Cookies.
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This was inspired by my recipe for Pitta Mpigliata which is an Italian tradition during the Christmas holidays. Pastries drizzled in honey are delicacies that my mom traditionally makes like this almond brittle and other cookies made with almonds.
Love almonds? Try this gluten free Almond and Berry Tart.
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Here's Why You'll Love Almond Brittle with Honey
You'll love this almond brittle with honey because:
- Easy to make - so easy to make that you'll be making these regularly not just at Christmas
- Simple ingredients - simple and minimal ingredients are needed to make these candies
- Made in minutes - made in less than 20 minutes
Ingredients You'll Need to Make Italian Almond Brittle with Honey
This almond brittle recipe calls for minimal ingredients, including:
Sugar is melted until it turns into a light caramel sauce which binds the roasted almonds and is an essential ingredient
Almonds are roasted to perfection and coated with the melted caramel sugar.
Honey is optional and provides a flavor boost.
See recipe card for full list of ingredients and quantities.
How to Make Italian Almond Brittle with Honey
Preheat oven to 350℉ and prepare a baking tray lined with parchment paper. Roast almonds for 15 to 20 minutes, turning regularly to avoid scorching.
While the almonds are roasting, prepare a cutting board by greasing it with oil. Grease a butcher knife as well and have ready beside you.
Remove almonds from oven and set aside.
Measure and place sugar layered evenly in a 4 quart pot. Cook on high heat for 1 minute and then turn to medium high heat. Do not stir!
Let the sugar cook and once you see that it is starting to liquify around the sides, turn down heat to medium. Add honey on top of the sugar. As the sugar starts to melt, you can use a wooden spatula to help the sugar melt.
When the sugar starts to bubble turn down to low. Once it is a golden color, turn off the heat, pour in the roasted almonds and stir with a wooden spoon. You can take the pot off the heat. AT THIS POINT YOU NEED TO WORK QUICKLY!
Use the wooden spoon to scoop the almond mixture onto the wooden cutting board leaving about an inch between scoops. Very carefully, not to get burned, use your greased butcher knife to smooth out the almond sugar mixture into one layer of almonds.
Cut the almond brittle immediately into 2" x 2" squares. Use the blade to life up each square so that it doesn't stick to the cutting board. Once it is cool, it will be more difficult to cut through and lift.
Storage: Let cool completely. Store on a plate, lightly covered.
Meal Prep Tips
Using wooden equipment - wooden spoons and wooden cutting board. Plastic will melt!
Use a greased knife to flatten the almond brittle on a wooden cutting board.
Flatten almond brittle on a cutting board while warm. Cut into squares while warm. Once cool, you will not be able to flatten and it will be very difficult to cut.
Variations of Almond Brittle
Make this brittle one of a kind by:
- Peanuts - substitute the almonds and make a classic peanut brittle
- Cayenne Pepper - spice it up like a true Sicilian and add some heat!
- Sprinkles - get decorative and add some colored sprinkles just like my mom does.
If you can think of any other way to make this recipe unique, go for it!
Answers to Commonly Asked Questions
Almond brittle is made with two ingredients, mainly roasted almonds and sugar. Sometimes honey is added to enhance the flavor.
Almond brittle is made with roasted almonds and carnalized sugar while almond torrone has many more ingredients and takes longer to make. Almond torrone is made of nougat layer between wafer sheets and sometimes includes pistachios or other nuts.
It is said that Almond brittle originated from Arab countries and is a family favorite in Italian cuisine around Christmas.
Other Cookies
Looking for other recipes like this? Try these:
Recipe Details
Italian Almond Brittle with Honey
https://easyhomemaderecipes.caInstructions
- Preheat oven to 350℉ and prepare a baking tray lined with parchment paper. Roast almonds for 15 to 20 minutes, turning regularly to avoid scorching.
- While the almonds are roasting, prepare a cutting board by greasing it with oil. Grease a butcher knife as well and have ready beside you.
- Remove almonds from oven and set aside.
- Place sugar layered evenly in a 4 quart pot. Cook on high heat for 1 minute and then turn to medium high heat. Do not stir!
- Let the sugar cook and once you see that it is starting to liquify around the sides, turn down heat to medium. Add honey on top of the sugar. As the sugar starts to melt, you can use a wooden spatula to help the sugar melt.
- When the sugar starts to bubble turn down to low. Once it is a golden color, turn off the heat, pour in the roasted almonds and stir with a wooden spoon. You can take the pot off the heat. AT THIS POINT YOU NEED TO WORK QUICKLY!
- Use the wooden spoon to scoop the almond mixture onto the wooden cutting board leaving about an inch between scoops. Very carefully, not to get burned, use your greased butcher knife to smooth out the almond sugar mixture into one layer of almonds.
- Cut the almond brittle immediately into 2" x 2" squares. Use the blade to life up each square so that it doesn't stick to the cutting board.Once it is cool, it will be more difficult to cut through and lift.
- Let cool completely. Store on a plate, lightly covered.
Notes
Nutrition
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Maria says
Great recipe. Reminds me of the torrone that my Sicilian dad use to make. A keeper!
AmyG says
Thanks so much. It wasn't until recent that I started to spend a lot more time in the kitchen with my mom learning her tips and tricks. It's funny how great memories are made around the kitchen table. Amazing people they are!