Hazelnut Crunch Noci Croccante Food

HAZELNUT CRUNCH: NOCI CROCCANTE

Hazelnut Crunch: Noci Croccante image

Provided by Giada De Laurentiis

Categories dessert

Time 1h10m

Yield 1 1/2 pounds

Number Of Ingredients 8

Ingredients

1 1/2 cups sugar
1 cup water
1/2 cup light corn syrup
1/3 cup dark corn syrup
2 1/2 cups coarsely chopped toasted hazelnuts
2 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon baking soda

Steps:

Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15 minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.
Break the brittle into pieces and store in an airtight container at room temperature. If desired, serve over your favorite ice cream.

HAZELNUT CRUNCH (NOCI CROCCANTE)

Hazelnut Crunch (Noci Croccante) image

Provided by Giada De Laurentiis

Categories dessert

Time 40m

Yield 1 1/2 pounds

Number Of Ingredients 8

Ingredients

1 1/2 cups sugar
1 cup water
1/2 cup light corn syrup
1/3 cup dark corn syrup
2 1/2 cups coarsely chopped toasted hazelnuts
2 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon baking soda

Steps:

Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15 minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.
Break the brittle into pieces and store in an airtight container at room temperature. If desired, serve over your favorite ice cream.

CHOCOLATE HAZELNUT CRUNCHIES

Chocolate Hazelnut Crunchies image

After my local bulk food store stopped carrying their chocolate hazelnut crunch topping, I decided to make my own. It can't be simpler - or more addictive!

Provided by YummySmellsca

Categories Dessert

Time 5m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup finely chopped hazelnuts
1/2 cup brown Rice Krispies
1 cup semi-sweet chocolate chips
1 pinch sea salt

Steps:

Combine the hazelnuts and Brown Rice Krispies in a bowl.
In a double boiler, melt the chocolate and salt together.
Pour over the hazelnut mixture and stir to thoroughly coat.
Spread out onto a parchment or wax-paper lined baking sheet and allow to set.

Nutrition Facts : Calories 80.3, Fat 5.7, SaturatedFat 2, Sodium 42.4, Carbohydrate 8.2, Fiber 1, Sugar 6, Protein 1.1

HAZELNUT CRUNCH

Hazelnut Crunch image

We recommend serving this delicious topping with any holiday side dish, including our Shredded Brussels-Sprout Salad. For extra, double these amounts -- it won't go to waste.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 40m

Yield Makes 1 1/4 cups

Number Of Ingredients 6

Ingredients

5 tablespoons extra-virgin olive oil
1/4 cup packed fresh rosemary leaves
2 tablespoons julienned lemon zest, plus 2 tablespoons fresh juice (from 1 to 2 lemons)
1 cup hazelnuts (5 ounces), coarsely chopped
2 tablespoons sugar
Kosher salt and freshly ground pepper

Steps:

Heat oil in a medium skillet over medium-high. Add rosemary and lemon zest and cook until fragrant, 30 seconds to 1 minute. Add hazelnuts and cook, stirring frequently, until nuts are golden brown and rosemary and lemon zest are crisp, 1 to 2 minutes more.
Add sugar and lemon juice and continue cooking, stirring, until liquid darkens and nuts begin to caramelize, just a few seconds. Season with salt and pepper. Transfer to a bowl and let cool completely, about 30 minutes. Break apart into smaller pieces as desired. Crunch can be made ahead and stored in an airtight container at room temperature up to 2 days.

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