Rating: 2.95 stars
57 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 18
  • 2 star values: 18
  • 1 star values: 4

A layer of smooth chocolate and chopped hazelnuts disguise the top of this brittle as a candy bar.

Martha Stewart Living, December 2010

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Recipe Summary

prep:
30 mins
total:
1 hr 15 mins
Yield:
Makes 1 sheet (about 9 by 11 inches)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 12-by-17-inch rimmed baking sheet withcooking spray, and line with parchment. Melt butterand sugar in a medium saucepan over medium-high heat. Add water and corn syrup. Cook until a candy thermometer reaches 300 degrees. Add 1/2 teaspoon salt. Stir to even out color. Pour mixture onto baking sheet without spreading. Let cool.

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  • Spread chocolate over top, and sprinkle with hazelnuts. Refrigerate until firm, about 45 minutes. Break into pieces.

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Reviews (1)

57 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 18
  • 2 star values: 18
  • 1 star values: 4
Rating: Unrated
12/19/2010
i made this candy and although the taste was delicious the candy always seperated from the chocolate topping. anyone has any idea why this happens?