Hazelnut Brittle


Another quick, easy, and super tasty stocking stuffer! You can add whatever nuts or seeds you want to this recipe, just keep it all within the weight limits. This makes a good-sized batch, so if you're only making it for one person, go with half of a recipe. 


I'm gearing up for Christmas dinners so there might be a couple blog posts coming at you real quick. There might be two in one day! I know, I post two recipes in three months and now I'm posting all the time. I'm making up for lost time, you guys! I've missed baking at home. 

Hazelnut Brittle

340 g granulated sugar
120 mL water
115 g liquid glucose or light corn syrup
225 g butter, softened, cut into pieces
2.5 g salt
2.5 g baking soda
250 g hazelnuts (or other nuts and/or seeds)


Preheat the oven to 350 F. Toast the hazelnuts for 5 to 8 minutes, until fragrant. Remove the skins with your hands or a kitchen towel. Roughly chop them.

Put a silpat on a flat baking sheet and set aside.

Combine the sugar, water, and glucose/corn syrup in a medium saucepan and turn on low heat. Slowly dissolve the sugar without stirring and trying not to get the mixture on the sides of the pot. Once all the sugar has been dissolved, increase the heat to medium-high.

Once the mixture has reached 122 C/251 F, add the butter, baking soda, and salt. Whisking often, melt the butter and cook the mixture to a deep caramel colour. It may smoke a little bit even though it isn't burnt, so don't worry. 

Once the mixture has caramelized, add the hazelnuts and use a spatula to fold them in quickly. Take it off the heat and pour it onto your silpat-lined baking sheet. Working quickly, spread the brittle in an even layer. It will set very quickly so try to work as fast as possible.

Let it cool and set for at least an hour. Break into chunks and enjoy!