Hazelnut brittle

Name: Hazelnut brittle
Ingredients: 200 g sugar; 200 g unsalted toasted hazelnuts

Dessert - Hazelnut brittle by Diana C. - Recipia

Hazelnut brittle sets into a thin, crisp sheet made from caramelized sugar and toasted hazelnuts. The caramel stays brown without smoking, and the cooled sheet breaks easily and can also be crumbled into other desserts. I break it into irregular pieces so you can pick them up with your fingers. Prep: 5 minutes. Cook: 10 minutes. Rest: 20 minutes. Total time: 35 minutes. Serves: 6. About 338 kcal and 5 g of protein per serving.

Ingredients

200 g sugar
200 g unsalted toasted hazelnuts

Preparation

1. Chop the toasted hazelnuts and get a piece of aluminum foil ready to spread the brittle on. 2. Put the sugar in a large saucepan over low heat. Stir continuously for 8 minutes, until it melts and turns brown, without smoking. 3. Add the hazelnuts and stir quickly, then cook for 2 more minutes, until they are evenly coated with syrup. 4. Immediately pour the mixture onto the aluminum foil and spread it as evenly as possible. Leave it to cool for 20 minutes, then peel off the sheet and break it into pieces.

Notes

Once cool, keep the sheet in a tightly sealed container in a dry place; humid air softens the caramel. You can replace the hazelnuts with the same amount of walnut kernels, flax seeds or sesame seeds; hazelnuts and walnuts are allergens. A piece crumbled over ice cream stays crisp as long as you serve it right away. I make it before bringing dessert to the table, so I have room to spread the sheet without rushing. Hazelnuts chopped into pieces about 5 mm across distribute well and make the sheet easy to break. If the sugar starts to smoke, take the saucepan off the heat; burnt caramel will taste bitter.