How to make almond crocanti for your desserts

In our recipe blog, we would like to explain how to make almond crocanti at home.

This simple crocanti recipe is not usually common to find, as almond crocanti can be bought ready-made in supermarkets. We do not recommend this, as it is often made with low-quality almonds and uses a lot of sugar for caramelization. As experts in crafting supreme quality artisanal nougats, we can tell you how we do it.

This crocanti you are going to make is the same one we prepare for our Jijona nougat ice cream recipe.

Almond crocanti or crunchy almonds?

Almond crocanti or crocanti de almendras are the same thing, although they are called different names depending on the geographical region. The word crocanti comes from Crocante, which is a paste that crunches when chewed.

Crocanti is a preparation of toasted nuts used in countless dishes, both savory and sweet desserts.

To make crocanti, we use our favorite nut, the Marcona almond, although other nuts such as peanuts or pistachios can be used, or even a mixture of them to your liking.

Crocante almonds serve both to decorate dishes and to provide a crunchy texture and toasted flavor.

Ingredients for making Crocanti

Take note of these ingredients for making Crocanti. These ingredients will adapt to your recipe; if you need to make a large cake, you can double the quantities.

• 200 grams raw and peeled Marcona almonds. (Other varieties can be used, but we recommend this one)
• 2 tablespoons of sugar.
• 3 tablespoons of sunflower oil or mild olive oil. (A cube of butter can also be used)

Recipe for making Almond Crocanti

To make almond Crocanti, you should follow this recipe:

1. In a plastic bag or a mortar, crush the almonds into small cubes. It should not become a paste; a few taps will suffice.
2. Place the almonds in a large non-stick frying pan with the oil over low/medium heat until they take on a toasted color. We recommend adjusting the temperature if it seems too hot. Remember to stir constantly so that no almonds burn.
3. When they take on a toasted color, add the sugar and stir well with a spatula until all the almonds are covered in sugar.
4. When the mixture takes on a caramel color (honey color), turn off the heat and continue stirring. Once the temperature drops, let them cool.
5. Once the almond crocante is made, place it in a glass jar, close it, and shake it to separate any cubes that may have stuck together.

The oil can be omitted, but it provides more flavor to the almond.

If you prefer, you can buy sliced nuts or cut them however you like. Be creative!