Hazelnut Brittle

  • Total Time:
  • Servings: Makes about 2 cups
KEY: Fall, Winter, Christmas, Game Day, Candy & Sweets, Desserts, Fast, Make Ahead

Related Video

More Videos
Ludo Lefebvre’s Ultimate Tart Tatin


  • 1/2 cup sugar
  • 2 tablespoons water
  • 2 tablespoons light corn syrup
  • 1 tablespoon unsalted butter
  • 1 1/4 cups skinned roasted hazelnuts, coarsely chopped (about 6 ounces)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon pure vanilla extract

How to make this recipe

  1. Line a baking sheet with buttered parchment paper. In a medium saucepan, combine the sugar, water, corn syrup and butter and bring to a boil, stirring until the sugar is melted. Cook over moderate heat without stirring until the syrup reaches 270° on a candy thermometer, about 10 minutes. Stir in the chopped hazelnuts, salt, baking soda and vanilla and cook until the mixture is golden, about 3 minutes longer. Immediately pour the hot hazelnut brittle onto the prepared parchment and spread it in a thin layer using a spatula. Let the hazelnut brittle cool completely, then break into pieces.

Make Ahead

The brittle can be stored in an airtight container at room temperature for up to 3 days.

Contributed By Published September 2008

Related Video

More Videos
Ludo Lefebvre’s Ultimate Tart Tatin

499504 recipes/hazelnut-brittle 2013-12-06 Peter Hoffman fall|winter|christmas|game-day|candy-and-sweets|desserts|10|fast|make-ahead september-2008,Peter Hoffman,savoy,hazelnut brittle,fast nut brittle,easy nut candy recipes,hazelnut-brittle 499504