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Almond Brittle (Torrone di Mandorle)

List of Ingredients




1/2 pound unskinned whole almonds (about 1 1/2 cups)
1/2 pound sugar (about 1 cup+3 tablespoons)
1 lemon half

Recipe



In a heavy skillet cook the almonds over moderate heat, stirring constantly with a wooden spoon, till the sugar is melted completely and a deep golden caramel color. Pour the mixture onto a well oiled marble slab or a baking sheet lined with foil and spread it into a thin sheet with the cut side of the lemon. Let the brittle cool completely and break it into pieces. Makes about 1 pound.