Cloche Amandine

Name: Cloche Amandine (Bell-Shaped Almond Brittle)
Cuisine: France
Ingredients: ½ cup honey (the best you can find); ½ cup water; 1 lemon, cut in half; 8 tablespoons butter; enough shelled nuts to make 1½ cups finely minced almonds or a mixture of hazelnuts and almonds; enough shelled nuts to make 1½ cups finely minced almonds or a mixture of hazelnuts and almonds; 2 cups white sugar; 1 cup brown sugar

Bell-Shaped Almond Brittle

Preparation info

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

Croquante, or cloche amandine, is usually served at Christmas and Easter in Provence. It is placed in the center of the table and everyone breaks off little pieces of it to nibble on. Leftovers are crushed and used on top of baked apples or pears or on ice cream.

Ingredients

enough shelled nuts to make 1½ cups finely minced almonds or a mixture of hazelnuts and almonds
2 cups

Europe
France
Dessert
Vegetarian
Gluten-free
Christmas
Easter

Method

Preheat the oven to 300°. Place the shelled but unpeeled almonds on a cookie sheet and bake for 10 minutes until brown. Remove from the oven an