1 cup almonds, shelled and lightly toasted
1 cup sugar
How to make Croccante:
Cook the sugar with one or 2 tsp. water in an unlined copper casserole until the syrup reaches a hard-ball stage. Mix in the almonds and continue to cook until caramelized.
Lightly coat a marble surface with oil and pour on the mixture of sugar and almonds, making an even layer. Score with a knife into squares or diamonds. Cool, and then break into pieces along the scoring lines. Croccante will keep for a month if wrapped in aluminum foil.