Almond Candy

"Croccante" in Italian, this special Christmas almond candy is so delicious! The syrup texture of the candy is semi-soft and combined with the hard almonds, it is so good! A very special treat to make!

5 from 1 vote

Prep Time3

Cook Time5

Course: Dessert

Cuisine: Italian

Servings: 16

Calories: 125

Ingredients

4 tablespoons butter
10 tablespoons sugar
4 teaspoons honey
1 teaspoon vanilla extract
1 ¼ cups almonds half whole, half sliced

Instructions

Butter a 10-inch plate. Put an inverted round glass in the middle.
WORK QUICKLY! In a heavy, medium-sized saucepot over medium high heat, mix the butter, sugar, and honey, stirring constantly until it begins to be sticky and glossy. It should take about 4-5 minutes total. DO NOT bring it to a boil!
Remove the pan from the heat and quickly stir in the vanilla extract and almonds.
It is easier to use two spoons to add the mixture to the prepared plate around the inverted glass. Use one spoon to scrape off the sticky candy from the other spoon. Shape it into a wreath. Flatten the wreath a little with the back of the spoon.
Decorate with colored sprinkles. DO NOT use fine colored sugar!
Remove the inverted glass.
Let the candy cool about 10 minutes, then cover it with plastic wrap or aluminum foil.
The candy can be stored at room temperature for 2 weeks.
To serve the candy, use a sharp knife to cut the wreath into irregular pieces. Try to leave the pieces in the wreath shape!

EXTRA TIP:

You can use an aluminum pie plate with a cover or a covered tin to store the candy.

This makes one 9-inch wreath in a 10-inch plate, or two small wreaths, about 5 or 6 inches.

Nutrition