1 Video | Photo: Hazelnut Crunch (Noci Croccante) Recipe
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
Directions
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.
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By JIBerenguer
Cabo Rojo, PRI
on December 31, 2010
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Did this for the first time and love it. with Ice cream or just by it self. great for christmas snacks when at a party.. bought it to my friends party and they loved it just with coffee on the side. great.
By tani0250_10268179
ca
on September 17, 2010
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I usually don't like Giada and seldom try her recipes, but this one was great. It reminded me of the brittle my grandmother made for us when we were little, so good. This was only the second time I had made candy, (first was Paula's brittle, it was horrible-way too much baking soda! and I had no problems with making it. I watched the thermometer closely and didn't go by the time, it was less than what the directions called for. I did use only 2 cups of peanuts and it had plenty of nuts in it and not too muh brittle. This is a recipe I will keep and use over and over, especially in my Christmas packages!
By stephmerrifield
Murphy, TX
on July 05, 2010
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We made this May 2009 and thought it was fabulous. Followed directions exactly. In fact, the only thing we didn't listen to or take serious enough was "spreading out as thin as possible". She really means this. If you don't, it's too difficult to eat and you can break your teeth. The part that wasn't thin enough we just crushed up and put on top of ice cream- still great! Super yummy treat and this recipe deserves 5 stars.
Read all 19 reviews