Nut Brittle

1. 1

   Lightly roast the hazelnuts in a dry pan, then let them cool and remove the skins by hand. Roughly chop or leave whole, as desired.

   5 min

2. 2

   In a medium-sized heavy-bottomed saucepan, add the sugar and place over medium heat. Stir constantly with a wooden spoon until the sugar is completely melted and turns a golden caramel color. Be careful not to burn it.

   10 min

3. 3

   Once the sugar is melted and caramelized, remove the saucepan from the heat. Quickly add the roasted hazelnuts and mix well to ensure the nuts are evenly coated with caramel.

   2 min

4. 4

   Grease a baking sheet or a clean surface with a thin layer of butter. Quickly transfer the caramelized nut mixture onto the prepared surface and spread it into a thin layer (about 0.5-1 cm thick) using a buttered spatula or wooden spoon.

   3 min

5. 5

   Let the brittle cool at room temperature until it is completely hardened (about 15-20 minutes).

   20 min

6. 6

   Break or cut the hardened brittle into desired-sized pieces. Store in an airtight container.

   0 min

1 serving ≈ 64 g

Nutrition values are estimates. - means data is unavailable.