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Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.
Fortunately for me, and the recipients of my boiling sugar concoctions, I tackled my fear last year when I made my salted vanilla bean caramels and haven’t looked back.
I wasn’t going to be satisfied with plain old peanut brittle. I was going to step up my game and make cashew brittle, but then I thought “I’m in Oregon and we are the #1 producers of hazelnuts, so it should be hazelnut brittle”. The fact that I had a bag of raw hazelnuts that I bought at the farmers market that were just begging to be roasted combined with the fact that I didn’t have to go to the store to buy cashews also played into that decision a wee bit too.
I’m happy to say that this brittle turned out so rich and buttery and sweet. Its the kind of brittle that cements your molars together – and that’s a very good thing. I wasn’t sure if I should add the hazelnuts in whole or if I should break them apart. I opted for whole and I’m so glad I did for two reasons: First, I think they look really cool and second, they break apart perfectly if they happen to be on a seam where you break the brittle. And may I add… if you’ve never broken up a sheet of homemade brittle, it just may end up being one of your most favorite things you do in your life!
Hazelnut Brittle
Ingredients
- 2 cups sugar
- 1/2 cup water
- 1/2 cup unsalted butter
- 1/3 cup light corn syrup
- 1/2 teaspoon baking soda
- 8 ounces roasted hazelnuts skins removed
- Fleur de sel or crushed Maldon sea salt
Instructions
- Line a large baking sheet with parchment paper.
- In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over medium high heat, stirring occasionally, until the caramel is light brown and reaches 300° F on a candy thermometer, about 10 minutes. Note that around 250° F the mixture will start to thicken.
- Remove from the heat and carefully stir in the baking soda.
- Stir in the nuts, then immediately scrape the brittle onto lined baking sheet. Spread the brittle into a thin, even layer. Work fast – it will set quickly. Sprinkle with salt.
- After the brittle cools for at least 30 minutes, you can break it into large chunks.
- Stored in an airtight container at room temperature for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
recipe adapted from Food & Wine
It doesn’t say how
Much butter! Just 1 butter. Tablespoon, cube, cup, pound, what?
Oh my! I have no idea what happened there. 1/2 cup butter. I’ve updated the recipe.
I’m obsessed with this brittle! I’ve made it a few times now and it’s very reliable. I have also used it to make a vegan version using Vitalite and it was perfect! Thank you for sharing.
Can you add salt to the recipe instead of sprinkling it on after it’s made? I think I might like it better that way. It is good though. I prefer cashews or peanuts in my brittle, but this is still good and really easy. A friend had given us a couple of bags of these nuts, so brittle sounded like a good way to use them. One bag was 12 oz instead of 8 oz, and I used the entire 12 ounces, and it worked just fine.
Glad you liked it! Yes, you can definitely add the salt directly to the brittle.
Love brittle!! It’s so tasty, crunchy, & makes the best gifts!!
Oh my goodness, I wouldn’t be able to stop eating this! Looks so tasty!
This hazelnut brittle is the perfect dessert and gift idea around the holidays!
I love making brittle as holiday gifts. Hazelnut brittle is an extra special way to make it and came out so yummy!
Hey! The recipe looks tempting! By the way, did you know it says Cashew Brittle?
Doh! I was totally planning on making cashew brittle (I even wrote about it in the post) but changed my mind. Thanks for letting me know. I updated it!
Dear Krissy,
The Hazelnut Brittle sounds great and I will make it soon!!
Your email relplies are cute, tiny mistakes and all…you are awesome!
Cheers!
Marcus
Thanks! I’m not so great with proofreading… but at least you know it’s me!