Hazelnut Brittle

You can also make this caramel brittle with other nuts, such as slivered almonds or pistachios.

  • Yield: Makes one 11-by-17-inch sheet
Hazelnut Brittle

Source: Martha Stewart Living, November 1998

Ingredients

  • Vegetable oil, for pan and knife
  • 4 cups sugar
  • 1/4 teaspoon apple-cider vinegar
  • 5 1/2 cups hazelnuts

Directions

  1. 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.

  2. 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.

Cook's Notes

When making caramel for brittle, always use a heavy-bottomed pan to evenly distribute heat. When caramelizing sugar and water, reduce the heat after the syrup boils, and gently swirl the pan to check the color. To prevent crystallization, brush down the sides of the pan with a pastry brush dipped in water; covering the pan for a few minutes also prevents crystallization, for any condensation will become trapped and run down the sides. To stop the cooking process, dip the pan in a bowl of ice water for a few seconds. For easier cleanup, place utensils in the pan, fill with water, and bring to a boil until sugar has dissolved.

Reviews

Be the first to comment!