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Hazelnut
Brittle |
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1 1/2 cups granulate sugar Generously butter a large baking sheet In a 3 quart kettle or saucepan, combine granulated sugar, brown sugar, syrup, and 1/4 cup water. Stir until sugar is dissolved. Carefully use a candy thermometer on the edge of the pan and cook syrup over medium high heat until temperature reaches 280 degrees, about 10 minutes Add hazelnuts and continue cooking until the mixture turns light brown and reaches 300 degrees, about 5 minutes. While the syrup is cooking, heat hazelnut butter in the top of a double boiler or in a microwave. Dissolve soda in two teaspoons water. When syrup reaches 300 degrees, remove from heat and quickly stir in peanut butter, and then soda mixture. Immediately pour out onto a buttered surface, pouring as thin as possible. Tip the sheet or slab so that the candy will flow in a thin sheet; however, do not spread it with a knife, or it will loose its light and airy texture. Let cool and break into serving sized pieces. Store in an airtight container for as long as several weeks.
Recipe courtesy of |
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