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 bonbon189_5181217
Hayward, CA
on December 02, 2012
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This is delicious! I was making candy today with a group of friends and this was one of the recipes I brought. The first batch we burned to smithereens because we were distracted chatting. So we decided to go for a second batch and watched it carefully. It turned out perfectly and was absolutely the tastiest thing we made all day-- everybody's favorite. The hazelnuts are divine, it is crunchy but doesn't break your teeth like some brittle does. We chopped about 2/3 of the nuts then left the remainder whole. I'll making this again and again.
By pjmaas_11168679
Houston, TX
on December 21, 2011
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I just finished up a batch of this to take to a family Christmas gathering. And I am already thinking I need to make more! Yummy! And easy to prepare. It took only about 13-15 minutes for the temperature to reach 260 - so watch the thermometer closely! Stoves can definitely vary. I used cashews, as I could not find hazelnuts, and I like them better anyway. Good recipe! I think my in-laws will be inhaling this one.
By mforwder
Waterford, NY
on December 08, 2011
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This is really good. For three years now, this has been the Christmas gift I give to my son's teachers and bus drivers. Everyone loves it and it's so easy to make. Instead of using hazelnuts, I use almonds. Only because almonds are easier to find in bulk in my area and cheaper than hazelnuts.
Read all 18 reviews