Almond Brittle
Instructions
Blanch the almonds by putting them in the boiling water for a couple of minutes (1), peel (2) and dab them with kitchen paper, then spread them on a baking sheet (3) and bake at 350F (180C) for just 5 minutes, so that they toast lightly, without browning.
In the meanwhile pour the sugar (4) with the water (5) and the lemon juice into a large pan, and let it melt on a low flame, stirring occasionally with a wooden spoon (6).
Let the sugar dissolve completely until golden coloured (7-8): take care not to brown it. In the meanwhile chop roughly half of the almonds, and leave the other half whole (9).
Once the sugar is ready, turn off the heat, pour the almonds into the pan (10) and stir to blend everything well (11). Pour the mixture immediately on an oiled marble surface, or on oiled parchment paper in a baking pan (12).
Spread the mixture out so that it has an even thickness with the help of an oiled spatula or with the blade of a knife or by pressing a lemon half on it, which will also give off its flavour (13). Let it cool for a few minutes and, before it has completely solidified, cut it at a slant or into bars with a big knife (14); finally let the brittle harden
