Best 2 Hazelnut Crunch Noci Croccante Recipes
Are you looking for an easy and delicious recipe for hazelnut crunch noci croccante? Well, you've come to the right place! Hazelnut crunch noci croccante is a traditional Italian dessert that is perfect for any occasion. With its crunchy texture and sweet, nutty flavor, it's sure to be a hit with everyone who tries it. In this article, we'll provide you with three different recipes for hazelnut crunch noci croccante, so you can choose the one that best suits your taste and skill level. We'll also include some helpful tips and tricks for making the perfect hazelnut crunch noci croccante. So gather your ingredients, preheat your oven, and let's get started!
Let's cook with our recipes!
HAZELNUT CRUNCH (NOCI CROCCANTE)
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 1 1/2 pounds
Number Of Ingredients 8
Steps:
- Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15 minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.
- Break the brittle into pieces and store in an airtight container at room temperature. If desired, serve over your favorite ice cream.
HAZELNUT CRUNCH
We recommend serving this delicious topping with any holiday side dish, including our Shredded Brussels-Sprout Salad. For extra, double these amounts -- it won't go to waste.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 40m
Yield Makes 1 1/4 cups
Number Of Ingredients 6
Steps:
- Heat oil in a medium skillet over medium-high. Add rosemary and lemon zest and cook until fragrant, 30 seconds to 1 minute. Add hazelnuts and cook, stirring frequently, until nuts are golden brown and rosemary and lemon zest are crisp, 1 to 2 minutes more.
- Add sugar and lemon juice and continue cooking, stirring, until liquid darkens and nuts begin to caramelize, just a few seconds. Season with salt and pepper. Transfer to a bowl and let cool completely, about 30 minutes. Break apart into smaller pieces as desired. Crunch can be made ahead and stored in an airtight container at room temperature up to 2 days.
Tips:
- Use a heavy saucepan with a thick bottom to prevent the sugar from burning.
- Stir constantly while the sugar is melting to prevent crystallization.
- Add the nuts and butter once the sugar has reached a light amber color.
- Stir the nuts and butter until they are well coated with the sugar.
- Pour the mixture onto a greased baking sheet and spread it out into a thin layer.
- Let the mixture cool completely before breaking it into pieces.
- Store the hazelnut crunch in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Hazelnut crunch is a delicious and versatile treat that can be enjoyed on its own or used as a topping for desserts. It is a great way to use up leftover hazelnuts, and it is also a fun and easy project to do with kids. With just a few simple ingredients, you can make a delicious and crunchy snack that everyone will love!
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