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



Ingredient Checklist


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.

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

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
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?