Hazelnut Crunch (Noci Croccante)

1. 1

   Line a heavy large baking sheet with parchment paper.

2. 2

   Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves.

3. 3

   Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes.

4. 4

   Reduce the heat to medium-low.

5. 5

   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.

6. 6

   Quickly stir in the baking soda.

7. 7

   Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible.

8. 8

   Let stand until hard.

9. 9

   Break the brittle into pieces and store in an airtight container at room temperature.

10. 10

    If desired, serve over your favorite ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.