Hazelnut Brittle
Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.
Servings: 16 servings
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 2 cups sugar, 1/2 cup water, 1/2 cup unsalted butter and 1/3 cup light 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 1/2 teaspoon baking soda.
- Stir in the 8 ounces roasted hazelnuts, 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 Fleur de sel or crushed Maldon sea 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
Calories: 206kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 39mg | Potassium: 96mg | Fiber: 1g | Sugar: 31g | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg