Hazelnut Crunch (Noci Croccante)

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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.

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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!

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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.

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This recipe is incredible. I only changed two things. I added only 2 cups of the hazelnuts and that was plenty. Instead of adding ingredients at 260 degrees I waited until 275 degrees. Then stirred until 300 degrees and then finished as the recipe calls for. You have to like hazelnuts to enjoy this awesome recipe. Thanks Giada - you are incredible!

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I mistakenly bought macadamias while rushing through the baking aisle, but it still turned out great! I couldn't quite get an even layer on my baking sheet so I just made big crumbles. So tasty and easy enough for beginning candy-makers.

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I made this to put some variety into my usual Christmas custom of making peanut brittle. I made it with roasted almonds, walnuts, and pecans -fabulous. The taste was wonderful, but using Giada's temperatures, I found the candy to be too sticky and chewy. I adjusted up to boiling the syrup up to 300 degrees, adding the butter, salt, and nuts, cooking up to 340 degrees, then adding the soda. This made for a crisper, more brittle brittle that I will be making from now on!

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This is soooo yummy!!! It turned out perfectly, though I hardly had to stir at all once it hit 260 before it hit 295, so the 20 minutes for me was more like 30 seconds! Otherwise, this stuff is amazing... perfect amount of crunch and sweetness and the hazelnuts are much less salty than the "usual" peanuts used in brittle and crunch recipes. I will be making this as a Christmas treat to entertain! Thanks, Giada!

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This is such a great recipe. I used Cashews instead of the hazelnuts. I also tried making it without the candy thermometer, but didn't work. I made the second time and it came out perfect! It was also very easy! Great recipe!

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Since this show is made in America, nothing wrong with Americanized. I've got all of the ingredients - can't wait to try this hazelnut brittle.

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I will be making this recipe for the holidays. My husband and friend ate all of the crunch in two days. I also made another batch with unsalted dry roasted nuts and got many compliments on it. You're a great cook!