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
- ½ cup water
- ½ cup unsalted butter
- ⅓ cup light corn syrup
- ½ 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 INFORMATION
recipe adapted from Food & Wine
Joyce
It doesn’t say how
Much butter! Just 1 butter. Tablespoon, cube, cup, pound, what?
Krissy
Oh my! I have no idea what happened there. 1/2 cup butter. I've updated the recipe.
Natalie
Love brittle!! It's so tasty, crunchy, & makes the best gifts!!
Katie
Oh my goodness, I wouldn't be able to stop eating this! Looks so tasty!
Valentina
This hazelnut brittle is the perfect dessert and gift idea around the holidays!
Sara
I love making brittle as holiday gifts. Hazelnut brittle is an extra special way to make it and came out so yummy!
Inga
Hey! The recipe looks tempting! By the way, did you know it says Cashew Brittle?
Krissy
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!