Wednesday, May 15, 2013
Hazelnut Brittle
- 1-1/2 cups sliced Hazelnuts
- 1 cup Sugar
- 1/2 cup Light Corn Syrup
- 8 Tablespoons Unsalted butter, cut in cubes, plus more for pan
- 1/4 cup Water
- 2 Tablespoons Pinot-Szechuan Sauce
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Cayenne Pepper
- 1/8 teaspoon Chinese Five Spice Powder
Directions
- Place hazelnuts in a dry skillet and toast over low heat until fragrant and slightly browned. (Watch carefully as hazelnuts can burn easily). Keep hazelnuts warm.
- Line a rimmed baking sheet with parchment paper. Butter the parchment generously. In a saucepan, bring sugar, corn syrup, butter, Szechuan sauce and water to a boil. Cook over high heat stirring with a wooden spoon until a deep amber toffee forms. This can take 10 minutes or more. Remove pan from heat and stir in baking soda, cayenne and Chinese Five-Spice (this will bubble up). Stir in the warm hazelnuts.
- Pour the hot mixture onto the prepared baking sheet and quickly spread as thin as possible. Let cool completely and break into large pieces.
# posted by Chelsea @ 1:08 PM 
