H is for … Hazelnut Brittle

H is for ... Hazelnut Brittle - Candy Coated Culinista

H is for … Hazelnut Brittle – Candy Coated Culinista

This confection is a simple step into candy confection making and a great practice for learning the stages or sugar.

Prep Time: 10 min.
Difficulty level is: Intemediate

Ingredients
• 1 1/3 cups granulated sugar
• 2/3 cups water
• Non-stick cooking spray
• 2/3 cups hazelnuts, toasted and chopped

Assembly
1. In a small saucepan over medium heat pour in the sugar and water stirring gently to dissolve water.
2. Let the sugar mixture simmer without disturbing until the sugar turns an amber colour, (325°F -338°F)
3. Place a silpat or non-stick silicone sheet on a cookie sheet.
4. Spread chopped hazelnuts out on the baking sheet and pour caramel over and let set until hardened.
5. Break into shards.

Please Enjoy

My thoughts
This is a sweet, nutty and a perfect addition to a scoop of ice cream. It took awhile to get the sugar mixture to reach that hard-crack stage; but slow and steady is the way to go as the temperature can climb fast and become a bitter sugar versus sweet.

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