Hazelnut Recipes

Hazelnut Brittle

The addition of peanut butter makes this softer than most brittles, but it still has that crunch. If available, use hazelnut butter in place of peanut butter..

• 1 1/2 cups granulate sugar
• 1/2 cup brown sugar
• 1 cup light corn syrup
• ¼ cup, plus 2 teaspoons, water

• 2 cups whole or halved toasted hazelnuts
• 1 cup creamy style peanut butter
• 1 teaspoon baking soda

In a 3 quart kettle or saucepan, combine granulated sugar, brown sugar, syrup, and 1/4 cup water. Stir until sugar is dissolved. Hook a candy thermometer on the edge of the pan and cook syrup over medium high heat until temperature reaches 280 degrees, about 10 minutes

Add hazelnuts and continue cooking until the mixture turns light brown and reaches 300 degrees, about 5 minutes.

While the syrup is cooking, heat peanut butter in the top of a double boiler or in a microwave.

Dissolve soda in two teaspoons water. When syrup reaches 300 degrees, remove from heat and quickly stir in peanut butter, and then soda mixture. Immediately pour out onto a buttered surface, pouring as thin as possible. Tip the sheet or slab so that the candy will flow in a thin sheet; however, do not spread it with a knife, or it will loose its light and airy texture.

Let cool and break into serving sized pieces. Store in an airtight container for as long as several weeks.

Recipe courtesy of Northwest Hazelnut Company
PO Box 276Hubbard OR 97032(503) 982-8030