This sticky, brittle made from almonds in hard caramel is a Sicilian specialty, symbolic of all holidays, fairs, and festivals, from Carnival to Christmas. But it's also found all year round over the whole country, most often at street fairs—where hefty blocks wrapped in cellophane are sold from stalls bearing all sorts of traditional candies and treats like marzipan fruit and cookies. In Sicily, particularly in the Noto Valley, you'll find it in pastry shops and cafés during any month of the year. <br /> <br />It is an extremely simple recipe, just be aware there are a few key points when you need to be paying attention—otherwise you can easily end up with a disaster. <br /> <br />First: Keep your eye on sugar when it's on the stove. The sugar gets to a point where it changes character and color very quickly. One minute, it's a pile of sugar melting very slowly; the second you turn your back, it's a bitter black mess. You want to catch it when it has just finished melting into a syrup the color of dark amber but not too much darker. (What does dark amber look like? This post has more details.) You're aiming for a pleasantly bitter flavor like the top of a crème brûlée, so keep an eagle eye on the pot. <br /> <br />Second: You will be very, very tempted to touch the sugar as you're waiting for it to melt. Resist. Stirring or fiddling with the sugar as it's melting can introduce air and cause crystallization. As soon as the sugar goes into the pot, do not touch it! Just watch it until it melts into a syrup, or give the pot a very gentle shake once the sugar starts to melt. Oh, and don't use plastic to stir the almonds into the syrup—it melts (spoken from experience). Go with a wooden spoon to be sure. <br /> <br />Third: Do not let yourself get burnt by caramel. It's a kitchen accident you do not want to experience. <br /> <br />Fourth and final-most point: As soon as the nuts go into the caramel and the whole thing begins to cool down, the mixture will be begin to harden quickly and become difficult to work with, so have everything prepared beforehand.

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