HAZELNUT BRITTLE
Provided by Dawn Casale
Categories Candy Nut Dessert Bake Hazelnut Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 350° F.
- Put the hazelnuts on a baking sheet and toast them in the oven for 15 minutes until browned and fragrant. Let cool.
- Prepare a large baking sheet by lining it with parchment paper. Melt the butter in a heavy-bottomed saucepan set over medium heat. Whisk in the sugar and corn syrup, and bring to a boil. Continue whisking constantly until the syrup is a rich amber color, about 10 minutes. Remove the pan from the heat and carefully whisk in the baking soda and salt. Stir in the hazelnuts and then pour the contents of the pan onto the prepared baking sheet and spread it out into a thin layer. Let the brittle cool completely.
- Break the brittle into 2-inch pieces. The brittle will keep in an airtight container for up to 1 week.
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Roahan Rk
[email protected]This brittle is the perfect treat to enjoy with a cup of coffee or tea.
Jea Abanyori
[email protected]I've never made brittle before, but this recipe was so easy to follow. I'm so glad I tried it!
Abdul hoq Miha
[email protected]This brittle is a great gift for the holidays. It's sure to be a hit with everyone who receives it.
Sallu Back
[email protected]I made this brittle for my friends and they all raved about it. It's definitely a crowd-pleaser.
Ahmad Aamir
[email protected]This is the best brittle I've ever had! It's so crispy and flavorful.
BK BD
[email protected]I'm not a big fan of hazelnuts, but I loved this brittle. The sugar coating really balances out the flavor of the nuts.
Luka Huffman
[email protected]This brittle is so addictive! I can't stop eating it.
Nondon Das
[email protected]I love the combination of hazelnuts and sugar in this brittle. It's the perfect balance of sweet and crunchy.
Xamdi Axmed
[email protected]This recipe is a keeper! The brittle is so easy to make and it tastes amazing.
Kojo Koomson
[email protected]The hazelnut brittle was delicious! I used dark chocolate instead of milk chocolate and it gave the brittle a rich and decadent flavor.
Mushtaq Ahmad
[email protected]I've made this brittle several times now and it always turns out perfectly. It's the perfect treat to satisfy my sweet tooth.
adilali Ansai
[email protected]This hazelnut brittle recipe was a hit at my last party! It's so easy to make and everyone loved the sweet and crunchy combination of hazelnuts and sugar.