Hazelnut Crunch: Noci Croccante – a delicious recipe with sugar, water, light corn syrup, corn syrup, hazelnuts, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line heavy large baking sheet with parchment paper.
2
Stir sugar, water, and both corn syrups in heavy large saucepan over medium heat until sugar dissolves.
3
Increase heat to high and boil without stirring until candy thermometer reads 260 degrees F, about 20 minutes.
4
Reduce heat to medium low.
5
Mix in hazelnuts, butter, and salt.
6
(mixture will be thick and nutty).
7
Cook until thermometer reads 295 degrees F, stirring constantly about 15 minutes.
8
Quickly stir in baking soda.
9
Immediately pour caramel onto prepared baking sheet, spreading as thinly as possible.
10
Let stand until hard.
11
Break brittle into pieces and store in airtight container at room temperature.
383
kcal
Calories
6
g
Fat
85
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 ½ cups sugar, 1 cup water, ½ cup light corn syrup, ⅓ cup dark corn syrup, and more.
Yes, Hazelnut Crunch: Noci Croccante falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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