Hazelnut Brittle

1. 1

   Line a baking sheet with buttered parchment paper.

2. 2

   In a medium saucepan, combine the sugar, water, corn syrup and butter and bring to a boil, stirring until the sugar is melted.

3. 3

   Cook over moderate heat without stirring until the syrup reaches 270 on a candy thermometer, about 10 minutes.

4. 4

   Stir in the chopped hazelnuts, salt, baking soda and vanilla and cook until the mixture is golden, about 3 minutes longer.

5. 5

   Immediately pour the hot hazelnut brittle onto the prepared parchment and spread it in a thin layer using a spatula.

6. 6

   Let the hazelnut brittle cool completely, then break into pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.