ALMOND BRITTLE

(Torrone di Mandorle)

Makes about 900 g/2 lb

450 g/1 lb shelled almonds

450 g/1 lb sugar

½ lemon

In a heavy saucepan or frying pan heat the almonds and the sugar over a very low flame, stirring constantly (it will take about 20 minutes). The sugarwill colour very slowly, crystallise around the almonds, and then begin to melt and turn brown. The torrone is ready as soon as the sugar is completely melted and a rich brown in colour, but be careful as it burns easily. Turn it out onto an oiled marble surface and flatten it into a thin sheet, using the cut side of a half lemon. Allow to cool, and break into pieces, using a heavy knife and a hammer.

The sesame-seed version that follows requires the addition of honey as well as sugar.