Almonds, the homemade crunchy



Almonds, characteristics and nutritional properties

Almonds are the seeds contained within the fruit of the almond tree. They are usually included in the diet to guarantee a good supply of vegetable proteins, mineral salts (mainly calcium, magnesium and iron) and vitamins (especially vitamin E).

They are also an excellent source of essential fatty acids such as omega 3, which help regulate the levels of "bad" cholesterol in the blood.

Almonds have positive effects on the heart, bones and arteries, as well as keeping skin and hair younger.

Rich in energy, they are an excellent snack especially in the winter season, when we need some more calories due to the cold. Their richness in proteins means that they are very suitable for children, in cases of malnutrition or after a convalescence.

The only downside of almonds is that they are rich in calories . Those who are attentive to the line should consume about 30 grams a day, a sufficient amount to get all the benefits without exceeding it.

Almond brittle, the recipe

The homemade almond brittle is very simple: just follow some advice to get excellent results.

Ingredients

> 400 g of peeled almonds;

> 100 g of sugar;

> a tablespoon of extra virgin olive oil;

> a lemon.

Preparation

Place the peeled almonds on a baking sheet covered with non-stick paper . Preheat the oven to 160 degrees, then place the pan with the almonds until golden brown (approximately, they will be ready after about 10 minutes ).

In the meantime take a double-bottomed pot, where you can melt the sugar by adding a tablespoon of water and possibly one of lemon juice.

When the sugar begins to melt and form lumps, add the still warm almonds and mix the mixture well. To understand the right moment we can go to the eye, or measure the temperature with a special thermometer and pour the almonds when it reaches 120 degrees.

Always on the fire, we continue to turn until the sugar starts to turn golden. Then add the tablespoon of olive oil and mix again. When the sugar is brown and well mixed with almonds, which are attached to each other, we can remove the pan from the heat.

We take a sheet of baking paper and brush it with a drizzle of olive oil to which we will lay another sheet of baking paper. The two sheets will adhere to each other smoothing the oil on the contact surface.

We can now divide the two sheets and pour the still warm almonds on one of them. With a lemon we go to smooth the surface and then cover with the other sheet, on the oiled side. With a rolling pin, we crush the layer of crunchy to make it uniform.

The secret is to try to keep the almonds compact and close together, while still maintaining a suitable thickness to make the crunchy.

The last step is to cut the almond brittle when it is almost cold but not completely (otherwise it could break). We cut it first into strips and then into squares, then let it dry and cool in the air.

Our brittle is now ready to be savored; we can also package it to give a gift to our loved ones.

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