Hazelnut Crunch (Noci Croccante)

Name: Hazelnut Crunch (Noci Croccante)
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 1 1/2 pounds
Ingredients: 1 1/2 cups sugar; 1 cup water; 1/2 cup light corn syrup; 1/3 cup dark corn syrup; 2 1/2 cups coarsely chopped toasted hazelnuts; 2 tablespoons unsalted butter; 1/2 teaspoon salt; 1 teaspoon baking soda

Getting reviews...

Level: Intermediate
Total: 1 hr 10 min

Prep: 5 min
Inactive: 30 min
Cook: 35 min

Yield: 1 1/2 pounds

Level: Intermediate
Total: 1 hr 10 min

Prep: 5 min
Inactive: 30 min
Cook: 35 min

Yield: 1 1/2 pounds

Ingredients

1 1/2 cups sugar

1 cup water

1/2 cup light corn syrup

1/3 cup dark corn syrup

2 1/2 cups coarsely chopped toasted hazelnuts

2 tablespoons unsalted butter

1/2 teaspoon salt

1 teaspoon 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.