Recipe courtesy of Columbia Empire Farms
Hazelnut Brittle
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- Level: Easy
- Total: 21 min
- Prep: 5 min
- Inactive: 1 min
- Cook: 15 min
- Yield: 1 pound
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 389
- Total Fat
- 34 g
- Saturated Fat
- 3 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 8 g
- Cholesterol
- 2 mg
- Sodium
- 59 mg
- Level: Easy
- Total: 21 min
- Prep: 5 min
- Inactive: 1 min
- Cook: 15 min
- Yield: 1 pound
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 389
- Total Fat
- 34 g
- Saturated Fat
- 3 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 8 g
- Cholesterol
- 2 mg
- Sodium
- 59 mg
Ingredients
Directions
- Put a large pot or kettle over a medium heat. Add sugar, water, and corn syrup and bring to a boil. When mixture comes to a boil, add butter. Cook to 260 degrees F on a candy thermometer without stirring and add the sliced hazelnuts. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out and allow to cool. Break up into pieces and decorate with melted chocolate.
