Recipes Hazelnut Brittle 4.0 (4,903) 1 Review Plus: More Dessert Recipes and Tips By Peter Hoffman Peter Hoffman Peter Hoffman is a New York-based chef and cookbook author. For over two decades, he owned and operated the seminal SoHo farm-to-table restaurant, Savoy. Dubbed “A Locavore Before the Word Existed” by The New York Times, Hoffman was an early proponent of seasonal, local cuisine, inspired primarily by the produce he sourced from the Union Square Greenmarket. Food & Wine's Editorial Guidelines Updated on October 30, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Yield: 2 cups Ingredients 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 Directions 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. Rate it Print