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 sod...
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 heavy large baking sheet with parchment paper.
Stir sugar, water, and both corn syrups in heavy large saucepan over medium heat until sugar dissolves.
Increase heat to high and boil without stirring until candy thermometer reads 260 degrees F, about 20 minutes.
Reduce heat to medium low.
Mix in hazelnuts, butter, and salt.
(mixture will be thick and nutty).
Cook until thermometer reads 295 degrees F, stirring constantly about 15 minutes.
Quickly stir in baking soda.
Immediately pour caramel onto prepared baking sheet, spreading as thinly as possible.
Let stand until hard.
Break brittle into pieces and store in airtight container at room temperature.
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 heavy large baking sheet with parchment paper.
Stir sugar, water, and both corn syrups in heavy large saucepan over medium heat until sugar dissolves.
Increase heat to high and boil without stirring until candy thermometer reads 260 degrees F, about 20 minutes.
Reduce heat to medium low.
Mix in hazelnuts, butter, and salt.
(mixture will be thick and nutty).
Cook until thermometer reads 295 degrees F, stirring constantly about 15 minutes.
Quickly stir in baking soda.
Immediately pour caramel onto prepared baking sheet, spreading as thinly as possible.
Let stand until hard.
Break brittle into pieces and store in airtight container at room temperature.