You can also make this caramel brittle with other nuts, such as slivered almonds or pistachios.
- Yield: Makes one 11-by-17-inch sheet
Source: Martha Stewart Living, November 1998
- Vegetable oil, for pan and knife
- 4 cups sugar
- 1/4 teaspoon apple-cider vinegar
- 5 1/2 cups hazelnuts
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.