Easy Hazelnut Brittle Recipe

OMG, guys, I made this amazing hazelnut brittle, and it’s literally the crunchy snack I’ve been missing in my life. The way the caramel blends perfectly with toasted hazelnuts is like a small party in your mouth—so addictive and perfect for any occasion!

I adore making this super simple hazelnut brittle because it is an absolute delight of toasted hazelnuts intensified by the sweet, buttery crunch of the brittle itself. The ingredients list is short and sweet and includes: all the good stuff that makes for a perfect brittle, like tantalizingly crisp toasted hazelnuts, a good bit of granulated sugar, and a dollop of light corn syrup.

And of course, the ever-present pinch of salt that only makes the good stuff taste even better, and a drop of vanilla. Hmmm, almost snack time.

Easy Hazelnut Brittle Recipe Ingredients

• Granulated sugar: Provides sweetness and caramelization; primary source of carbohydrates.
• Light corn syrup: Prevents crystallization; adds smooth texture and sweetness.
• Hazelnuts: Rich in healthy fats and fiber; adds crunch and nutty flavor.
• Unsalted butter: Enhances flavor and texture; provides richness.
• Baking soda: Aerates the brittle; creates a light, airy texture.

Easy Hazelnut Brittle Recipe Ingredient Quantities

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1 cup hazelnuts, toasted and skinned
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

How to Make this Easy Hazelnut Brittle Recipe

1. Prepare a large baking sheet by lining it with either parchment paper or a silicone baking mat. Then, set that baking sheet aside.

2. In a medium saucepan, mix the granulated sugar, light corn syrup, and water. Over medium heat, stir the mixture until the sugar melts.

3. Raise the heat to medium-high and have the mixture come to a boil without stirring until it becomes a deep amber color, which should take about 10-12 minutes.

4. As soon as the caramel achieves the color you want, take the saucepan off the heat.

5. Mix in the toasted and skinned hazelnuts, unsalted butter, and vanilla extract until the melted butter coats the hazelnuts evenly.

6. Dust the baking soda and salt over the caramel and stir like mad till it’s foamed up. You should have turned off the heat way before doing this, and of course, it goes without saying that you should have the pot safely off the flame, preferably in a place where it’s not going to scorch something underneath. Why do we do this? Baking soda and salt are two good ways to up the amount of foam we get. Foam itself is a good way to make something light. And your mouth is going to appreciate that lightness even more when it meets the kind of crispy exterior that’s going to be formed when this candy sets.

7. Transfer the mixture to the baking sheet you’ve prepared and spread it out into a thin layer. Use a spatula or wooden spoon to get it even, if you can.

8. Permit the brittle to cool completely at room temperature until it solidifies, roughly 30 minutes.
1. Pour the hot mixture onto the prepared baking sheet.
2. Spread the mixture as thinly as possible and allow it to cool.
3. Once cooled, break the brittle into pieces.
4. Store in an airtight container.

9. After it has cooled, break the brittle into pieces using your hands or by carefully tapping with a kitchen tool.

10. Keep the hazelnut brittle in an airtight container at room temperature for as long as two weeks. That’s your window of safe storage. When you want to eat it or show it off to guests, just retrieve it from your working space and crack it open.

Easy Hazelnut Brittle Recipe Equipment Needed

1. Large baking sheet
2. Parchment paper or silicone baking mat
3. Medium saucepan
4. Wooden spoon or spatula
5. Measuring cups
6. Measuring spoons
7. Airtight container

FAQ

• Can I use other nuts instead of hazelnuts?Absolutely! You can use other nuts instead of hazelnuts, such as almonds, pecans, or walnuts. Make sure toasting them first, as it creates the perfect flavor!
• How do I toast and skin hazelnuts?Set the oven to 350 degrees Fahrenheit (175 degrees Celsius), lay out the hazelnuts on a baking sheet, and let them get toasty for about 10 minutes. When the time is up, take them out of the oven; grab a clean dish towel, and with the towel, wrap around the hazelnuts. Use the towel to wipe the skins off the nuts.
• Can I make the brittle without corn syrup?Preventing crystallization. If you don’t have corn syrup, use honey or make a syrup with sugar and water. It might affect the texture, though. Honey is usually pretty thick; it might be better to warm it slightly. When you use a sugar-water syrup, heat it to a very low temperature (using a double boiler works well) so that the sugar is completely dissolved.
• How long does hazelnut brittle last?Keep in an airtight vessel at room temperature and safe from humidity for up to fourteen days, or else it will clump. Storage in the kitchen, no matter how safe from humidity, is usually not a good idea.
• Why is baking soda used in the recipe?The sugar mixture and baking soda react to make the brittle light and crispy, creating innumerable tiny bubbles in the process.
• Is it necessary to use a candy thermometer?Although a candy thermometer isn’t absolutely vital, it helps to guarantee that the syrup hits the hard crack stage (300°F/149°C), which is necessary for reaching the ideal brittle texture.

Easy Hazelnut Brittle Recipe Substitutions and Variations

1 cup sugar that is granulated – Substitute with 1 cup sugar that is from coconuts.
1/2 cup light corn syrup – Use 1/2 cup honey or 1/2 cup agave syrup instead.
1/4 cup water – Replace with 1/4 cup unsweetened apple juice for extra taste.
One cup of hazelnuts, toasted and skinned. Substitute with one cup of almonds or pecans.
1 teaspoon vanilla extract – For a different flavor profile, substitute with 1 teaspoon almond extract.

Pro Tips

1. Use a Candy Thermometer For precision, use a candy thermometer to ensure the caramel reaches the right temperature for setting properly. The target temperature for brittle is around 300°F (150°C), also known as the hard crack stage.

2. Pre-toast the Hazelnuts Perfectly Make sure your hazelnuts are uniformly toasted and completely skinned to enhance the flavor and ensure they distribute evenly in the brittle. To toast, spread them on a baking sheet and place in a 350°F (175°C) oven for about 10-12 minutes, stirring occasionally.

3. Prepare Your Work Area Before you start cooking, have all your ingredients measured and your tools ready. The caramel process moves quickly, and having everything on hand means you can add ingredients at the right moment without delay.

4. Spreading Technique To ensure a thin and even brittle, slightly tilt the baking sheet from side to side after pouring the mixture. This can help spread the caramel more evenly than using a spatula alone.

5. Add a Touch of Flavor For an added depth of flavor, consider sprinkling a small pinch of sea salt over the surface of the brittle while it is still warm. This gives a nice contrast to the caramel’s sweetness and enhances the flavor of the hazelnuts.