Crunchy, Salted Hazelnut Candy Bar
Here's a scrumptious recipe for a Salty Hazelnut Brittle, a tempting sweet treat that can be enjoyed as is or added as a garnish over ice cream. This delightful recipe boasts the rich flavor of hazelnuts and a touch of salt for an exquisite twist.
Servings Yield:
Approximately 8-10 servings (about 1.25 pounds)
Difficulty Rating:
Medium
Preparation Time:
25 minutes, with 10 minutes of active time
Ingredients (5)
- 2 cups granulated sugar
- 1 cup water
- 2 teaspoons corn syrup or agave nectar (light)
- 1 cup roasted hazelnuts, coarsely chopped
- 1 teaspoon kosher salt
Preparation Steps:
- Prepare your workspace by covering a baking sheet with parchment paper. Set aside.
- You’ll need 1 cup of roasted hazelnuts, so if they're not already prepared, preheat your oven to 350°F (175°C), spread the hazelnuts on a baking sheet, and roast for about 10-12 minutes, until fragrant and lightly browned. Allow them to cool completely.
- In a medium saucepan, combine the sugar, water, and corn syrup (or agave nectar). Cook this mixture over medium-high heat, without stirring, until it starts to caramelize, around 14 minutes. The process can be aided by gently swirling the pan to ensure an even browning, taking approximately 1 minute more when it's a deep amber color.
- Remove the saucepan from heat and quickly stir in the roasted hazelnuts and salt. Pour the mixture immediately onto the prepared baking sheet, spread it to create an even layer, and let it cool. Once cooled, break it up into bite-sized pieces and serve!
Enjoy this delightful Salty Hazelnut Brittle as a standalone treat or add it to your favorite ice cream for an impressive garnish!
- This Salty Hazelnut Brittle recipe yielding about 8-10 servings requires 2 teaspoons of corn syrup or agave nectar.
- In the preparation of the brittle, 1 cup of coarsely chopped roasted hazelnuts and 1 teaspoon of kosher salt are stirred into the caramelized sugar mixture.
- Following the cooking of the sugar mixture, instant instructions are to remove the saucepan from heat, quickly stir in the hazelnuts, salt, and pour the mixture onto a parchment-covered baking sheet to create the brittle.
