Almond brittle - recipe

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The brittle is a traditional Christmas dessert, tasty and easy to make. Find this and many more recipes on the Giallozafferano App in English
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Welcome to the GialloZafferano kitchen. I'm Sonia and today we'll be preparing a dessert that is Christmas all over: Almond brittle. Let's see what ingredients we'll need
• Just under 2 cups of sugar
• 1 teaspoon of lemon juice • 2 tablespoons of water
• about 11 oz of almonds
Let's make our brittle.
The first thing you'll need to do is to peel the almonds. To do this, put a pot of water up to boil, put the almonds in the boiling water and after a minute drain them. Spread the dried almonds onto a plate and while they're still hot, remove the skins like this. A this point it they should come off easily because boiling the almonds softens and expands the skin. After you've peeled the almonds, spread them on a baking sheet covered with parchment paper, and toast them in an oven at 350F for a few minutes. The almonds at this point don't need to be completely browned, but just a bit toasted and dry.
After the almonds have been toasted, place the sugar, water and lemon juice into a large pan. Then let it all dissolve together over a low heat. In the meantime, take half of the almonds and chop them roughly. Almond brittle can be made with all of the nuts chopped, all whole, or half and half like I'm doing.
The almonds have been chopped, the sugar has dissolved and now it's time to prepare a small oven-safe dish by lining it with parchment paper into which you'll pour the brittle mix. You can level out the mixture with a oiled spatula, or with a lemon half which will also give flavour to the brittle.
Now that the sugar is golden, add the almonds. Now mix the sugar and the nuts together well. Now we can pour the brittle mix into the dish. Be very careful because melted sugar reaches very high temperatures and can cause serious burns. Spread the mixture out so that it has an even thickness throughout. Then wait for the brittle to cool.
When the brittle has completely cooled, you're ready to cut it up. It's usually cut at a slant or into simple rectangles. And here is our brittle ready to serve. From Sonia and GialloZafferano, Merry Christmas and a happy almond brittle! See you next time.