Food recipes
Hazelnut Crunch (Noci Croccante)
Hazelnut Crunch (Noci Croccante) Ingredients: sugars, granulated water, bottled, generic syrups, corn, light syrups, corn, light nuts, hazelnuts or filberts butter, without salt salt, table leavening agents, baking so...
Hazelnut Crunch (Noci Croccante)
Ingredients:
sugars, granulated
water, bottled, generic
syrups, corn, light
syrups, corn, light
nuts, hazelnuts or filberts
butter, without salt
salt, table
leavening agents, baking soda
Directions:
Line a heavy large baking sheet with parchment paper.
Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves.
Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes.
Reduce the heat to medium-low.
Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15 minutes.
Quickly stir in the baking soda.
Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible.
Let stand until hard.
Break the brittle into pieces and store in an airtight container at room temperature.
If desired, serve over your favorite ice cream.
Ingredients:
sugars, granulated
water, bottled, generic
syrups, corn, light
syrups, corn, light
nuts, hazelnuts or filberts
butter, without salt
salt, table
leavening agents, baking soda
Directions:
Line a heavy large baking sheet with parchment paper.
Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves.
Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes.
Reduce the heat to medium-low.
Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15 minutes.
Quickly stir in the baking soda.
Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible.
Let stand until hard.
Break the brittle into pieces and store in an airtight container at room temperature.
If desired, serve over your favorite ice cream.