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 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.
By Kairei
Anchorage, 40
on December 26, 2010
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I used this for the crunch in Giada's 'Hazelnut Crunch Cake with Mascarpone and Chocolate' and it was wonderful. This recipe takes about 30 minutes off the cake recipe and matches it wonderful to boot. I just added a handful of toasted hazelnuts to the ziplock bag before pounding with a mallet. Also, I never bother to skin hazelnuts and it still taste fine.
Again, smelled great, looked great, tasted great.
Read all 17 reviews