Oregon Hazelnut Brittle
A crisp, buttery brittle studded with whole Oregon hazelnuts, a classic holiday treat in the state.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Heavy saucepan
- •Candy thermometer
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 11
- carbs
- 26
- protein
- 3
- calories
- 210
Instructions
- 1
Line a sheet pan with parchment paper. Keep the hazelnuts close by.
- 2
Mix the sugar, corn syrup, and water in a heavy saucepan over medium heat.
- 3
Cook without stirring, gently swirling the pan occasionally. Stop when a candy thermometer reads 300°F.
- 4
Take the pan off the heat. Quickly stir in the butter and salt.
- 5
Stir in the hazelnuts until they are well coated in hot syrup.
- 6
Add the baking soda and stir quickly. The mixture will foam up.
- 7
Pour right away onto the prepared sheet pan. Spread it thin with a spatula.
- 8
Let it cool completely, about 30 minutes. Break the brittle into pieces.
Chef's tips
Move fast after adding the baking soda because the candy sets quickly. Use a candy thermometer so the hot sugar does not burn.
Storage
Store in an airtight container at room temperature for up to 2 weeks.
Reheating
No reheating necessary.
Common mistakes to avoid
- •Stirring the boiling sugar mixture, which can make it grainy.
- •Not spreading the candy thin enough before it hardens.
Serving suggestions
Cooked Oregon Hazelnut Brittle?
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