I am so excited to be a part of the Secret Recipe Club. I have been wanting to join in since I have been seeing posts on some of my favorite blogs, especially Chef in Disguise. Also, this club has been going on for so long, very strongly! Moreover, it gives an opportunity to browse through a lot of new blogs that we are unaware of, opening up our horizons for more escapades in the kitchen. The blogs are divided into three groups, and I am assigned to group C, which is moderated by Debbi, who blogs at Debbi Does Dinner Healthy.
The blog I was assigned for this month’s assignment is The Savvy Kitchen, the blog baby of Amy. The blog specializes in low calorie and gluten free recipes. While pouring through the recipe list, I was impressed with the wide variety of recipes on her blog. Many of them caught my attention, but I had to remind myself that I am on a vegan diet and look for recipes specifically that I can eat too. 😉 I had my eyes set on the Avocado Black Bean Salsa after a lot of dilly-dallying, when the Croccante caught my eye and it wouldn’t let me go! I have been off chocolates and icecreams, and at times, it has been making me feel so awful. Even though I am eating a lot of fruits to compensate for the sweet tooth, at times the bar calls me to it and I turn my face away. 😀 The Croccante was a good way to put my cravings to rest – the sugar may not be a good thing but the almond makes it so addictive, however you cannot go beyond a single piece since it is a little heavy on the palette.
Since the name sounded interesting, I did a search and it seems there is a tussle whether the origin of this snack is from Italy or Spain, though the majority confirm that it is purely Italian. The word literally means “crisp” and is said to be very famous in Sicily. It is nothing but melting sugar till a nice amber color and coating almonds into it. Just like our chikki! The original form is with almonds, even though any type of nuts are now used to make croccante. You can either eat up the croccante as it is (it won’t remain much once made! 😉 ), served with coffee or powdered to top on puddings and ice creams. As I was breaking it into pieces, I couldn’t stop myself from munching the little bits that were falling off from the batch… hehe… And yes, let me warn you about the pan you cook in too… You will have some sticky sugar all over which needs some soaking, so make sure once you are done, you soak the pan with a little dish-washing detergent for some time before cleaning it. 😉
Croccante ~ Almond Brittle
- 1 cup sugar
- 2 tbsp water
- 1 2/3 cup whole almonds
- Keep a silicon sheet ready or butter a cookie sheet.
- Heat sugar and water on a saucepan on meduim-high flame, stirring constantly till the sugar melts and becomes an amber colored liquid.
- Immediately add in the almonds and coat well in the melted sugar. Cook for a few minutes.
- Take off from the flame and spread onto the sheet using a spatula as much as you can, it may be tricky but not difficult.
- Allow to cool for around 30 minutes. Break into pieces and store in an airtight container.