Step 1

Start by toasting slivered almonds in pan on medium low heat. Toss and stir them frequently to avoid burning.

Step 2

Once almonds are nicely toasted add finely grated orange zest. Stir to combine and keep in a warm pan.

Step 3

In an aluminum pot add a few tablespoons of sugar. Add as much or as little (depending on the size of your pot) that is enough to cover the bottom of the pot with sugar in a thin layer. Set on low heat. Without ever touching it wait until sugar starts to melt. Once little to no white sugar is visible add another tablespoon or two sprinkling it over melted sugar as evenly as possible. Swirl the pot slightly to help the sugar melt faster. NEVER step away or turn up the heat to speed up the process. Sugar can burn very fast. Continue adding and melting more sugar until you’ve finished it all.

Step 4

Just when you’re ready to add the last 3-4 tablespoons, reheat the pan with toasted almonds so they become hot again.

Step 5

Once all sugar is melted add slivered almonds to the pot with caramelized sugar and stir quickly to combine with a wooden spoon.

Step 6

Immediately place hot almond brittle on a parchment paper, cover it with another piece of parchment paper and use a rolling pin to roll to about ⅛" - ⅙" (3-5 millimiters) thickness. Work fast as the caramelized paste with start to harden very quickly and become very hard/impossible to roll thin.

Step 7

Once rolled out, peel the top layer of parchment paper and decorated with sugar sprinkles. Pass the rolling pin on top to help the sprinkles set.

Step 8

Cut with a large sharp knife immediately white almond brittle is still warm. In Sardinia it’s typically cut into diamond shapes but squares, rectangles and even irregular shapes don’t change its outstanding flavor.

Step 9

Arrange on pieces of parchment paper or wrap in a candy wrap for individual serving or gifting.