Zutaten für Hazelnut Brittle
- White Sugar
- 1/4 cup water
- Light Corn Syrup
- 2 tablespoons unsalted butter
- Hazelnuts
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- Chocolate
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Zubereitung von Hazelnut Brittle
- Place a large, heavy-bottomed pot or saucepan over medium heat.
- Add 1 cup granulated sugar, 1/4 cup water, and 1/4 cup light corn syrup. Bring to a boil, without stirring, until the sugar dissolves.
- Once boiling, carefully add 2 tablespoons of unsalted butter.
- Clip a candy thermometer to the side of the pot. Continue to cook, without stirring, until the mixture reaches 260°F (127°C). Stir in 1 cup of sliced hazelnuts.
- Increase the heat slightly and continue cooking, without stirring, until the mixture reaches 300°F (149°C). Remove from heat. Quickly stir in 1/4 teaspoon of fine sea salt, 1/2 teaspoon of baking soda, and 1 teaspoon of pure vanilla extract.
- Immediately pour the hot mixture onto a lightly greased baking sheet (approximately 12x18 inches). Spread thinly and evenly with a spatula.
- Let the brittle cool completely until hardened. Break into irregular pieces. For an extra touch of decadence, drizzle with melted dark chocolate.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
189g
Fat
29g
Carbs
21g
