Food recipes
Hazelnut Butter Crunch Squares
Hazelnut Butter Crunch Squares Ingredients: butter, without salt sugars, granulated salt, table syrups, corn, light nuts, hazelnuts or filberts pascha, organic bitter-sweet dark chocolate chips, Directions: Line an 8-...
Hazelnut Butter Crunch Squares
Ingredients:
butter, without salt
sugars, granulated
salt, table
syrups, corn, light
nuts, hazelnuts or filberts
pascha, organic bitter-sweet dark chocolate chips,
Directions:
Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
Coat the foil with 1 tablespoon of the butter.
Set aside.
In a 3-quart heavy-bottomed saucepan over medium heat, combine the remaining 8 tablespoons butter, the sugar, salt, and corn syrup; stir with a wooden spoon or heatproof spatula until the mixture is smooth and liquid (about 4 minutes).
Add the chopped hazelnuts and cook the mixture to a medium caramel color (5 to 8 minutes), stirring constantly.
Immediately turn the mixture into the foil-lined pan and spread it into the corners.
Let the candy cool completely (about 30 minutes).
Remove the candy from the pan by lifting out the foil; invert the candy onto a cutting board and gently peel the foil off the back.
Cut the crunch evenly into 1-inch squares.
Line 2 baking sheets with parchment or waxed paper.
Melt and temper the chocolate (see pages 2530).
Dip each square into the tempered chocolate, coating it completely.
With a dipper or fork, remove the square from the chocolate, carefully shake off the excess chocolate, and turn the square out onto the paper.
Repeat with the remaining squares.
After dipping 4 squares, center a whole hazelnut on each square, pointed end up, before the chocolate sets up.
Press lightly on the hazelnut so that it will adhere.
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
When the squares are set, place them in paper candy cups.
In a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 1 month in the refrigerator or 2 months in the freezer.
These squares are best served at room temperature.
Substitute any nuts for the hazelnuts.
These squares are also delicious without the chocolate coating.
Milk Chocolate Hazelnut Butter Crunch Squares: Substitute milk chocolate for the bittersweet chocolate.
Ingredients:
butter, without salt
sugars, granulated
salt, table
syrups, corn, light
nuts, hazelnuts or filberts
pascha, organic bitter-sweet dark chocolate chips,
Directions:
Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
Coat the foil with 1 tablespoon of the butter.
Set aside.
In a 3-quart heavy-bottomed saucepan over medium heat, combine the remaining 8 tablespoons butter, the sugar, salt, and corn syrup; stir with a wooden spoon or heatproof spatula until the mixture is smooth and liquid (about 4 minutes).
Add the chopped hazelnuts and cook the mixture to a medium caramel color (5 to 8 minutes), stirring constantly.
Immediately turn the mixture into the foil-lined pan and spread it into the corners.
Let the candy cool completely (about 30 minutes).
Remove the candy from the pan by lifting out the foil; invert the candy onto a cutting board and gently peel the foil off the back.
Cut the crunch evenly into 1-inch squares.
Line 2 baking sheets with parchment or waxed paper.
Melt and temper the chocolate (see pages 2530).
Dip each square into the tempered chocolate, coating it completely.
With a dipper or fork, remove the square from the chocolate, carefully shake off the excess chocolate, and turn the square out onto the paper.
Repeat with the remaining squares.
After dipping 4 squares, center a whole hazelnut on each square, pointed end up, before the chocolate sets up.
Press lightly on the hazelnut so that it will adhere.
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
When the squares are set, place them in paper candy cups.
In a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 1 month in the refrigerator or 2 months in the freezer.
These squares are best served at room temperature.
Substitute any nuts for the hazelnuts.
These squares are also delicious without the chocolate coating.
Milk Chocolate Hazelnut Butter Crunch Squares: Substitute milk chocolate for the bittersweet chocolate.