Almond toffee

As ingredients, only sugar and almonds to prepare this delectable little sweet, to be enjoyed anytime.

  • Time

    20 minutes

  • Difficulty

    Medium

  • Course

    Desserts and Fruit

  • Italian Region

    Basilicata

Ingredients

Servings 10

  • 1 lb almonds
  • 1 lb sugar
  • 2 tablespoons water
  • oil to taste

Preparation

10 minutes preparation + 10 minutes cooking

Chop the almonds after peeling them: put the sugar with three spoonfuls of water on the heat and, when it has melted, add the almonds and stir until they become a deep gold color.

Roll out the boiling paste onto greased marble, cut into lozenges and allow to cool.

 

Food history

The origins of the almond are to be found in Asia Minor: something testified by the wealth of recipes based on this most fragrant of nuts.

In antiquity, its use as a foodstuff soon spread all over the Mediterranean basin: in Italy almonds provide real gastronomic pearls, as “confetti” (sugared almonds), and in biscuits, pastries, and marzipan.

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