Hazelnut Brittle

Ingredients

Yield:

I Tray

• • 3 ¼ Cup Sugar
  • 1 Cup Water
  • ½ Cup + 2Tbsp Corn Syrup
  • 2 Cup Butter
  • 1 ½ Tsp Salt
  • 1 Tsp Baking Soda
  • 3 ½ Cup Toasted Agassiz Hazelnuts

Preparation

Difficulty:

Easy

Time:

30 Minutes

Total Time:

60 Minutes

1. 1. Toast hazelnuts to a nice golden brown color, rough chop, set aside.
   2. Bring sugar, water, and corn syrup to 122C, using a sugar thermometer.
   3. Gradually and carefully whisk in butter.
   4. Cook to caramel stage, 155-160C sugar will turn a nice amber color.
   5. Remove from heat and whisk in baking soda and salt.
   6. Stir in toasted hazelnuts
   7. Pour onto a silicone mat or greased parchment lined large cookie sheet.
   8. Allow to cool completely.
   9. Break up brittle and store in an air tight container, best enjoyed within 1 week.