Hazelnut Brittle

 Ingredients:

3 cups granulated sugar

1 cup light corn syrup

½ cup water

3 cups raw hazelnuts

1 tablespoon butter

1 teaspoon salt

2 teaspoons baking soda

 

Cooking Directions:

Grease a cookie sheet with cooking spray, oil or butter. Set aside.

In a medium sized heavy bottom pot, heat the sugar, corn syrup and water over medium-low heat, stirring constantly until the sugar has dissolved. As the sugar is dissolving, brush down the sides of the pot with a pastry brush dipped in cold water to remove all sugar crystals (any that remain will cause unwanted crystallization).

Insert a candy thermometer, increase the temperature to medium and continue cooking until the candy temperature reaches 280 degrees F (soft crack). Stir in the hazelnuts and continue cooking to 300 to 310 degrees (hard crack). Remove from heat, then add the butter and stir well until dissolved. Add the salt and stir well. Finally, add the baking soda, stirring well (it will bubble and foam!).

Quickly spread the brittle out onto the prepared cookie sheet and let cool.

Once it has cooled, break it into pieces and store in an air-tight container to prevent the surface from becoming sticky.

Recipe makes about 2 ½ pounds