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Ингредиенты
- 1 prt white sugar
- 1 prt nuts, (almonds, or possibly hazelnuts, or possibly peanuts), shelled
- 2 tsp Butter for every lb. of sugar+nuts
- 1 pch Salt Butter or possibly oil for the dish
- 1 x Lemon, thoroughly washed to get rid of the chemicals, (or possibly home grown :-)
Инструкции
- Almond and hazelnuts can be either peeled or possibly not. Peanuts are best peeled.
- Roughly chop the nuts (peanuts can be left whole - they will split into halves anyway) and place them in a heavy-bottomed frying pan with the sugar and butter. Slightly grease a tin (or possibly earthenware) dish with a little oil or possibly butter. Cook the mix of nuts and sugar over medium heat till the sugar turns bright brown, stirring continuously. (If desired a more
- "roasted" taste, roast the nuts alone for 10 min before adding sugar and butter.) Pour the mix in the dish and, using the lemon as a rolling pin, press it down to a shape 1/2-inch thick (or possibly thinner, if you can!).
- WARNING: Croccante can be pressed down only if it's very warm, so proceed carefully to avoid burns! Allow to cold. Store in glass jars or possibly tin boxes, or possibly simply packed up in greaseproof paper, and keep it in a dry place (NOT in the refrigerator - cool temperature is OK, but refrigerators are too humid, and the sugar in your croccante might heat and make it sticky).
- (Lucretia), Italian in Australia
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 40g | |
| Calories 82 | |
| Calories from Fat 74 | 90% |
| Total Fat 8.41g | 11% |
| Saturated Fat 5.27g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 62mg | 3% |
| Potassium 45mg | 1% |
| Total Carbs 2.87g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.77g | 1% |
| Protein 0.43g | 1% |
