Recipe by Silvia Baldini — There's something magical about strolling through the festive holiday markets in Italy during Christmas, especially when the air is filled with the aroma of roasted nuts, vanilla, and spices wafting from the croccante stands. Croccante is similar to almond brittle and is a cherished traditional Christmas favorite. Making this treat at home is easy, and it’s an ideal hostess gift that is both thoughtful and delicious.
I've adapted the original classic Italian recipe for my brittle, using a mix of different nuts and infusing it with spices. Don’t be intimidated by the caramel; just pay attention to the color and stick to my timing. Prep your lined baking sheet and equipment beforehand to ensure a smooth process. While Italians prefer the brittle in sizable chunks, I like breaking it into smaller clusters for versatile serving options – as a standalone treat, a salad sprinkle, or an ice cream topping. Store it in an airtight container to maintain its irresistible crunch or portion it into mason jars or small bags for fun holiday gifting.
| Servings | Prep Time |
| 8 cups | 25 minutes |
| Cook Time |
| 15 minutes |
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Recipe by Silvia Baldini — There's something magical about strolling through the festive holiday markets in Italy during Christmas, especially when the air is filled with the aroma of roasted nuts, vanilla, and spices wafting from the croccante stands. Croccante is similar to almond brittle and is a cherished traditional Christmas favorite. Making this treat at home is easy, and it’s an ideal hostess gift that is both thoughtful and delicious.
I've adapted the original classic Italian recipe for my brittle, using a mix of different nuts and infusing it with spices. Don’t be intimidated by the caramel; just pay attention to the color and stick to my timing. Prep your lined baking sheet and equipment beforehand to ensure a smooth process. While Italians prefer the brittle in sizable chunks, I like breaking it into smaller clusters for versatile serving options – as a standalone treat, a salad sprinkle, or an ice cream topping. Store it in an airtight container to maintain its irresistible crunch or portion it into mason jars or small bags for fun holiday gifting.
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Ingredients
- 1 cup unsalted almonds
- 1 cup walnut halves
- 1 cup pecan halves
- 1 cup unsalted pistachios or whole cashews, or whole hazelnuts
- 6 tablespoons water
- 1 ½ cups granulated sugar
- 2 teaspoons bourbon or vanilla extract
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground cinnamon
- 2 teaspoons fine sea salt
- 1 ½ teaspoon flaky salt
Servings: cups
Instructions
- Preheat the oven to 350 degrees.
- Toast the nuts: Combine the nuts on a baking sheet in a single layer and roast them for 10 minutes, being careful not to burn them. Set aside. Line one large baking sheet with parchment paper and set aside.
- Make the caramel: Place the sugar and the water in a large, nonstick sauté pan (16 inches), mix to combine with a metal fork. Cook over medium-high heat until the sugar melts, turning into a transparent syrup. Don’t stir. Use a cooking brush to swipe the sugar sticking to the sides of the pan. Cook for 5 to 10 minutes until the mixture becomes a clear golden brown, swirling the pan constantly at the end. Pay attention and be careful; the caramel is very hot and can burn quickly.
- Add the nuts: Take the pan off the heat, promptly add the bourbon or the vanilla; it will bubble up, but don’t worry, swirl the pan to combine. Work quickly because the caramel continues to cook and darken. Add the roasted nuts, the sea salt, the cayenne pepper, and the cinnamon, and toss with a large metal spoon until all the nuts are completely coated.
- Cool and break the nuts: Quickly spread the caramelized nuts onto the prepped baking sheet lined with parchment paper. Spread the nuts out in one layer, separating them with two large metal spoons. Sprinkle with the Flaky Salt and set aside to cool. Once they’re completely cooled, break the large chunks of caramelized nuts into small clusters with your hands. Try not to break the actual nuts. Store in an airtight container for up to a month.
Recipe Notes
Note: Feel free to experiment with various spice combinations, creating sweet and salty versions. Consider combinations such as Cumin and Vanilla or Curry and Cumin. Or make a sweet and salty version by adding only vanilla and salt, a perfect topping for gelato.
For an extra touch, try finishing with a sprinkle of smoked flaky salt. Also, feel free to experiment with different kinds of nuts and substitutes; cashews and hazelnuts work well.
Cleaning: Put the used utensils in the pan and fill with water. Bring to a boil and high heat. Boil for a few minutes until all the harden caramel is melted. Pour water off and dry.
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