Golden Hazelnut Brittle
Blanched hazelnuts set in chestnut-brown sugar caramel, cooled and broken into crisp pieces for serving or topping desserts. Allow about 36 minutes including an estimated 20 minutes to cool; thicker pieces may need longer.
Ingredients
Instructions
6 steps- 1
Lightly oil a baking sheet and set it on a heatproof surface.
- 2
Put the golden caster sugar and 50 ml water in a pan over medium-high heat. Cook for about 6 minutes, without stirring, tasting or touching; swirl the pan gently from time to time, until the caramel is chestnut brown.
6 min
- 3
Gently stir the blanched hazelnuts into the caramel.
- 4
Immediately pour the hot mixture onto the oiled baking sheet and spread it carefully without touching the caramel.
- 5
Leave at room temperature until completely cool and hard.
- 6
Break up the brittle with a pestle or the end of a rolling pin, leaving a mixture of fine and chunky pieces. Cover and store until needed.
Nutrition
1 serving ≈ 38 g
Nutrition values are estimates. - means data is unavailable.
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