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Peter Hoffman
September 2008

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Recipe Summary

total:
25 mins
Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

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