Gilded Honeycomb Hazelnut Brittle Recipes

Steps:

• Coat a 12-by-17-inch rimmed baking sheet with cooking spray.
• Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly.
• Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees.
• Remove from heat, and whisk in baking soda just until combined and mixture bubbles.
• Gently pour mixture onto baking sheet without spreading. Let cool.
• Break into pieces.
• Brittle can be stored in an airtight container at room temperature for up to 1 week.

Steps:

• Put a large pot or kettle over a medium heat. Add sugar, water, and corn syrup and bring to a boil. When mixture comes to a boil, add butter. Cook to 260 degrees F on a candy thermometer without stirring and add the sliced hazelnuts. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out and allow to cool. Break up into pieces and decorate with melted chocolate.

Steps:

• In a small saucepan, mix the sugar with the water until it looks like wet sand. Bring to a simmer over medium-low heat, stirring gently to dissolve the sugar. Simmer without disturbing for 20 minutes, or until the mixture turns a light amber color.
• Spray a small rimmed baking sheet with cooking spray. Spread the chopped hazelnuts out on the baking sheet. Pour the caramel over the hazelnuts and let sit for 10 minutes, or until hardened. Break into shards.

Steps:

• Put a large pot or kettle over a medium heat.
• Add sugar, water, and corn syrup and bring to a boil.
• When mixture comes to a boil, add butter.
• Cook to 260 degrees F on a candy thermometer without stirring and add the sliced hazelnuts.
• Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla.
• Pour mixture onto a greased baking sheet and spread out and allow to cool.
• Break up into pieces and decorate with melted chocolate.

Steps:

• Prepare an ice-water bath, and set aside. Place almonds on parchment paper; spread out nuts to form a rectangle (9 by 12 inches). Follow recipe for basic caramel, adding salt to sugar. Remove caramel from heat, and set pan in ice-water bath to stop the cooking. Remove pan; let cool until slightly thick (the consistency of honey). Pour over nuts to cover. Let cool until hardened. Peel off parchment; break brittle into pieces.

Steps:

• Combine hazelnuts, oil and melted chocolate in a food processor and blend until smooth, scraping down the sides as needed.

Steps:

• Preheat the oven to 350° F.
• Put the hazelnuts on a baking sheet and toast them in the oven for 15 minutes until browned and fragrant. Let cool.
• Prepare a large baking sheet by lining it with parchment paper. Melt the butter in a heavy-bottomed saucepan set over medium heat. Whisk in the sugar and corn syrup, and bring to a boil. Continue whisking constantly until the syrup is a rich amber color, about 10 minutes. Remove the pan from the heat and carefully whisk in the baking soda and salt. Stir in the hazelnuts and then pour the contents of the pan onto the prepared baking sheet and spread it out into a thin layer. Let the brittle cool completely.
• Break the brittle into 2-inch pieces. The brittle will keep in an airtight container for up to 1 week.