HAZELNUT BRITTLE
Provided by Giada De Laurentiis
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a small saucepan, mix the sugar with the water until it looks like wet sand. Bring to a simmer over medium-low heat, stirring gently to dissolve the sugar. Simmer without disturbing for 20 minutes, or until the mixture turns a light amber color.
- Spray a small rimmed baking sheet with cooking spray. Spread the chopped hazelnuts out on the baking sheet. Pour the caramel over the hazelnuts and let sit for 10 minutes, or until hardened. Break into shards.
HAZELNUT BRITTLE
this is not my own personal recipe, i added it for the zaar world tour game and now zaar reps refuse to remove it.
Provided by catalinacrawler
Categories Dessert
Time 20m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Put a large pot or kettle over a medium heat.
- Add sugar, water, and corn syrup and bring to a boil.
- When mixture comes to a boil, add butter.
- Cook to 260 degrees F on a candy thermometer without stirring and add the sliced hazelnuts.
- Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla.
- Pour mixture onto a greased baking sheet and spread out and allow to cool.
- Break up into pieces and decorate with melted chocolate.
Nutrition Facts : Calories 668.3, Fat 45.6, SaturatedFat 5.9, Cholesterol 12.2, Sodium 339, Carbohydrate 64.4, Fiber 6.5, Sugar 47.5, Protein 10.1
HAZELNUT BRITTLE
Steps:
- Put a large pot or kettle over a medium heat. Add sugar, water, and corn syrup and bring to a boil. When mixture comes to a boil, add butter. Cook to 260 degrees F on a candy thermometer without stirring and add the sliced hazelnuts. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out and allow to cool. Break up into pieces and decorate with melted chocolate.
MICROWAVE NUT BRITTLE
This is a really simple way of making nut brittle, without using a candy thermometer or doing any of the stage tests. A trick that I use is to line the cookie sheet with parchment paper so there's no sticky stuff to pry off and then wash up.
Provided by Mirj2338
Categories Candy
Time 12m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Spray cookie sheet and metal spatula with the cooking spray.
- In a 2-quart microwavable glass measuring cup or bowl stir sugar, corn syrup and salt with a wooden spoon until mixed.
- Microwave on High (100%) 7 to 8 minutes or until syrup is pale yellow.
- (CANDY SYRUP IS VERY HOT. HANDLE CAREFULLY; DO NOT TOUCH HOT MIXTURE.) Stir in nuts.
- Microwave 1 to 2 minutes or until nuts are lightly browned.
- Immediately stir in margarine, vanilla and baking soda until foamy.
- Quickly pour onto prepared cookie sheet; spread evenly with spatula.
- Cool; break into pieces.
- Store in tightly covered container.
HAZELNUT BRITTLE
You can also make this caramel brittle with other nuts, such as slivered almonds or pistachios.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 11-by-17-inch sheet
Number Of Ingredients 4
Steps:
- Combine sugar, vinegar, and 1 cup water in a medium saucepan set over medium heat until sugar dissolves. Cook until dark amber in color, 20 to 22 minutes. Stir in nuts.
- Oil an 11-by-17-inch baking pan. Pour hot mixture onto pan. Let set until firm but still soft enough to cut. Invert onto a cutting board, and unmold. Working quickly, use an oiled chef's knife to cut the sheet into six rectangles. Store brittle in an airtight container up to 1 week.
HAZELNUT BRITTLE
Provided by Dawn Casale
Categories Candy Nut Dessert Bake Hazelnut Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 350° F.
- Put the hazelnuts on a baking sheet and toast them in the oven for 15 minutes until browned and fragrant. Let cool.
- Prepare a large baking sheet by lining it with parchment paper. Melt the butter in a heavy-bottomed saucepan set over medium heat. Whisk in the sugar and corn syrup, and bring to a boil. Continue whisking constantly until the syrup is a rich amber color, about 10 minutes. Remove the pan from the heat and carefully whisk in the baking soda and salt. Stir in the hazelnuts and then pour the contents of the pan onto the prepared baking sheet and spread it out into a thin layer. Let the brittle cool completely.
- Break the brittle into 2-inch pieces. The brittle will keep in an airtight container for up to 1 week.
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