Save Recipe Print
Total:
40 min
Prep:
5 min
Cook:
35 min
Yield:
1 1/2 pounds
Level:
Intermediate
Total:
40 min
Prep:
5 min
Cook:
35 min
Yield:
1 1/2 pounds
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Egyptian Spinach Pie with Hazelnut Dukkah

Recipe courtesy of Aarti Sequeira

Hazelnut Crunch: Noci Croccante

Recipe courtesy of Giada De Laurentiis

Oatmeal Hazelnut Crunch Cookies

Chocolate and Hazelnut Crunch Cake

Recipe courtesy of Christopher Ithurritze

Hazelnut Crunch Cake with Mascarpone and Chocolate

Recipe courtesy of Giada De Laurentiis

Peppermint Crunches

Recipe courtesy of Jacques Torres

Plum Crunch

Recipe courtesy of Ina Garten

Browse Reviews By Keyword