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Almond brittle: torrone, cubaita or minnulata. Just two ingredients for a delicious dessert.

Almond brittle: torrone, cubaita or minnulata. Just two basic ingredients for a dessert that tastes like the old times.

Almonds, along with dried figs and ricotta are the basic ingredients of the traditional Sicilian desserts. In times when sweets and big meals were intended just for the main festivities during the year, even the poorest families could afford to make the minnulata using just almonds and sugar.
Photo credits: “Tito Luis’ almonds” by Tom Raftery is licensed under CC BY-NC-SA 2.0

Mandorla (Italian), Mennula (Sicilian) = Almond
Minnulata (Sicilian) = something made with almonds, almond brittle.

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For this very simple but tasty almond brittle, you’re going to need just two ingredients.

Ingredients for 6 people:

200g almonds
150g sugar

Andiamo in cucina! Let’s go to the kitchen!

  1. put the almonds in the oven at 180 degrees C for 12-15 min depending on how toasted you like them.
  2. Caramelise the sugar: put the sugar in a pan at low heat. Leave it till caramelised (it needs to become golden brown and completely melted).
  3. Take the almonds out of the oven and pour them in the sugar. Stir the taosted almonds for a few seconds to coat them with sugar.

4. Transfer the almonds in an oiled piece of baking paper

5. Spread the almonds with a spoon to make a square. Careful, they’re hot!

6. Press from the top with baking paper

7. Cut the square in pieces with a big knife and your minnulata is ready!

Buon appetito!

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