Hazelnut Brittle
This maple-y version of a classic nut brittle is elevated by the rich, full-flavor of local hazelnuts. The result is an addictively sweet, crunchy treat that is a perfect stand-alone snack or as a crumbled topping for ice cream or yogurt.
Ingredients
- ¼ cup hazelnuts
- 1 cup maple sugar or light brown sugar
- ¾ cup maple syrup
- 2 tablespoons unsalted butter
- pinch of flaky sea salt
Instructions
- Preheat the oven to 350°F. Turn the nuts onto a baking sheet in a single layer and roast until fragrant and golden brown, about 10 to 15 minutes. Remove and allow to cool slightly; then coarsely chop and set aside.
- Line a baking sheet with parchment paper. Generously grease or butter another piece of parchment to fit over the baking sheet and set aside.
- Put the sugar, syrup and butter into a small saucepan set over medium heat and cook until the sugar is dissolved, stirring with a rubber spatula. Bring the mixture to a boil and cook without stirring until it reaches about 300°F on a candy thermometer or until a small amount of the mixture dropped into ice water forms a brittle strand. Remove from the heat.
- Pour the mixture out onto the prepared baking sheet and scatter the nuts on top. Place the greased parchment paper over the brittle. Careful – this mixture is still very hot. Protecting your hands with oven mitts or kitchen towels, press the brittle into a thin, even layer. Cool completely on a wire rack and then break into pieces. Store between layers of wax or parchment paper in an airtight container.
Notes
Beth Dooley is a James Beard Award-winning food writer who has authored and co-authored over a dozen books celebrating the bounty of America’s Northern Heartland. She writes for the Minneapolis Star-Tribune, appears regularly on local TV and radio, and helps people connect more deeply with food through Bare Bones Cooking with her middle son Kip.
