Food Network: Hazelnut Crunch: Noci Croccante

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Hazelnut Crunch: Noci Croccante
Recipe courtesy Giada De Laurentiis

Ingredients
1 1/2 cups sugar
1 cup water
1/2 cup light corn syrup
1/3 cup dark corn syrup
2 1/2 cups coarsely chopped toasted hazelnuts
2 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon baking soda

Instructions
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.