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Hazelnut Crunch: Noci Croccante Recipe

Hazelnut Crunch: Noci Croccante

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • 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.

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  • 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.

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  • 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.

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  • on December 20, 2010

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    The first time I made it, it was perfection. The second time, I doubled the recipe; not a good idea. I couldn't get thet temp to 295. It's more a soft brittle than hard. However, it is very tasty. The next time, I will make a single recipe.

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  • on December 16, 2009

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    This was only my second time making candy and while I was worried, there was no need to be. It was easy, beautiful, and SO tasty! Christmas gifts...big fat CHECK! I am proud to deliver this for the holidays. Thank you ONCE again Giada!

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  • on December 24, 2008

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    The 'brittle' tastes really yummy. However, there is very little space between the nuts. Looks nothing like the picture. No good for use as a brittle, but will be very good crumbled over ice cream.

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  • on February 12, 2008

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    I just made this a few minutes ago and it was so easy to make (with candy thermometer! I snuck a taste of it before i walked away to let it completely harden & it's amazing!

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  • on December 16, 2007

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    i've never made candy before and i thought this was really easy! i followed the directions exactly as written, except i added 2 teaspoons of cinnamon along with the butter and hazelnuts, just cause i love that. you could really kind of mess around with that and add different spices (maybe cayenne even, to make it a little spicy? and even different nuts. all in all, i thought this was a great, easy recipe -- everyone should try it!

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  • on December 14, 2006

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    Enjoyed making the candy, but I remember my great aunt making them over 50 years ago and I remember it being all dark candy. I am very happy to have the receipe and it brought back great memories.

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  • on December 13, 2006

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    This makes a FANTASTIC treat - perfect for any day but wonderful for a Christmas Goodie- thanks so much for a fabulous recipe - highly recommended!!!

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