Instructions: Cook the sugar with one or 2 tsp. water in an unlined copper casserole until the syrup reaches a hard-ball stage. Mix in the almonds and continue to cook until caramelized. Lightly coat a marble surface with oil and pour on the mixture of sugar and almonds, making an even layer. Score with a knife into squares or diamonds. Cool, and then break into pieces along the scoring lines. Croccante will keep for a month if wrapped in aluminum foil.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.