Marcella Hazan's Croccante | Genius Recipes
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- Опубліковано 16 вер 2024
- Though Marcella Hazan's croccante (or Italian brittle) looks like a snappy toffee made by an experienced pastry chef, its sole ingredients are sugar and almonds, and the only special equipment you need is a potato. (A potato!) SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
Makes: about 16 pieces
Prep time: 15 min
Cook time: 15 min
Ingredients:
1 1/4 cups (170g) whole blanched almonds (or 1 1/2 cups/170g slivered, but not sliced)
1 teaspoon vegetable oil
1 cup plus 2 tablespoons (225g) sugar
1 large potato, washed and dried well, and cut in half crosswise
FULL RECIPE ►►f52.co/2QrU1XR
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You can also use hazelnuts even without chopping them up small, which was my mother's recipe
Love all your recipes 💓 I made the Chocolate Cloud cake! I love your videos, you're very good at it!! Thank you! God bless you and your little "bun" ( congratulations 🎉)
Oh my gosh, I was wondering about her little belly. I wish you well.
Yeh that cookbook is essential. Her ragu is hands down the best I've made. Thx for this recipe too!
I like the potato idea!
Love your presentation and recipies.
Glad you enjoyed Kristen's tutorial, Magda! You can watch more Genius Recipes episodes here: f52.co/2QlEHJ1
no salt?
I just watched your wonderful video and it inspired me to make a go of it
It ended up looking more like what you showed at the end where you said it could turn out to be dry.
so my question is, how does one know when to take it off the heat
If you don’t use a thermometer? I was afraid it would burn, i brought it to the point where it was dark and began to get Smokey and almost a smell of burn.
Is it just a matter of experience? As I’m sure those ItaliN women had
Thx for any advise you can offer
Hi Barbara, I'm part of the video team at Food52. I had the same trouble with my croccante at first, and I think it came from too much swirling during that first 8-10 minutes of simmering. Like Kristen says, you have to look out from getting sugar crystals into the mix! Once it reaches that rich, tawny gold color (like the video) throw your almonds in and stir. After a couple of minutes it should get dark, smoky, and you might thing it's going to burn-that's the point to pour it onto your parchment. Good luck! Let us know how it goes.
One additional note from Kristen: "It is a little trickier than when the sugar stays molten, since it tends to darken in patches, but just stir it around the best you can to get some nice dark brown color, then pull it. (Even if some parts are still pretty light it will still taste good, and better that letting it get black and burnt.)"
Hope this helps!
Ps : soft-voiced
I have such a girl crush!! 🤗
Absolutely love this channel 😊
Awww, thanks Annick!!
Where is that cruet from? Not the food52 shop...
You are too cute and soft - God Bless you - Houston Grammy❤️
So glad you enjoyed the video, Rita!
How much water?
Hi, that's a great question! The recipe calls for 1/4 cup of water -- here are the full recipe instructions, in case that helps! food52.com/recipes/78374-marcella-hazan-s-croccante-2-ingredient-almond-brittle
@@food52 The recipe online still does not mention water in the ingredients list, but does say 1/4 cup in the directions.
where do I find the recipe with the quanties
Hi Theresa, great question! We share the link to the recipe in the video description, but I've also included it here: f52.co/2QrU1XR
Hope this helps!
Could you just pour the toffee over the chopped almonds?
Andrea Marr I would think so. It reminds me of a candy I've made that you pour the toffee over the chopped nuts and while its still warm sprinkle chocolate chips over the toffee and spread when they are melted. So good!
It's caramel, not toffee.
Cool video, didn't really like the music
Do you have a sore throat , you sound gravelly ?
It doesn’t work!
Please stop the annoying back ground music,it’s unnecessary and makes it harder to focus on the important stuff...
Slow
More vocal fry.
Better than uptalk.
I feel like the weird voice is from her severe insecurities. She doesn’t know or like herself. Much like a perpetual teenager
Roberta Crochet are you a psychologist or know her inner thoughts or somethin
More policing women's speech patterns. To think, she almost got away with speaking as she pleases!
People don't choose what their voices sound like you douchebag. What is wrong with you people jesus christ?