Il croccante di Tecla

Ingredients:

• 500g of California almonds
• 250g of sugar
• 1 glass of water

Procedure:

Peel the almonds and remove any that are not whole because they will burn during cooking.

Put the sugar and a glass of water in a pan, dissolve all the sugar, and then add the peeled almonds. With a lot of patience and without ever stopping, stir.

When the almonds start to stick to the sugar, with a lot of energy continue to stir without ever stopping and when everything has taken on a caramel color (be careful not to burn it!) pour everything onto a marble stone previously greased with seed oil.

Make strips and with the back of two spoons try to compact the brittle. Let it cool and then cut it into pieces.