Hazelnut Crunchers Recipes

Steps:

• In a large bowl, cream butter and sugars. Add egg and vanilla; mix well. Combine dry ingredients; add to creamed mixture and mix well. Stir in chips and nuts. Shape into 1-1/2-in. balls; place on greased baking sheets. Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack to cool.

Steps:

• Heat oil in a medium skillet over medium-high. Add rosemary and lemon zest and cook until fragrant, 30 seconds to 1 minute. Add hazelnuts and cook, stirring frequently, until nuts are golden brown and rosemary and lemon zest are crisp, 1 to 2 minutes more.
• Add sugar and lemon juice and continue cooking, stirring, until liquid darkens and nuts begin to caramelize, just a few seconds. Season with salt and pepper. Transfer to a bowl and let cool completely, about 30 minutes. Break apart into smaller pieces as desired. Crunch can be made ahead and stored in an airtight container at room temperature up to 2 days.

Steps:

• Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
• Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.
• In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.

Steps:

• For nut crunch:
• Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally. Mix in nuts. Pour onto foil; cool completely. Coarsely chop nut crunch. Set aside.
• For kumquats:
• Starting at rounded end, cut cross into each kumquat to within 1/4 inch of stem end. Bring wine, sugar, honey, and star anise to boil in heavy large saucepan, stirring until sugar dissolves. Scrape in seeds from vanilla bean; add bean. Add kumquats; simmer until almost tender, about 8 minutes. Using slotted spoon, transfer kumquats to plate; cool. Seed and finely chop enough kumquats to measure 2/3 cup (reserve remaining kumquats). Gently boil kumquat syrup until reduced to 11/4 cups, about 12 minutes. Cool.
• For cake:
• Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch or 17 x 11 x 3/4-inch baking sheet with foil; butter and flour foil. Finely grind nuts with flour in processor; transfer to medium bowl. Whisk in baking powder, spice, and salt. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in yolks and extracts. Beat in dry ingredients alternately with milk in several additions, just until combined. Using clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten, then fold in remaining whites. Spread batter evenly in prepared pan.
• Bake cake until tester inserted into center comes out clean, about 20 minutes for 17 x 11-inch cake and 28 minutes for 15 1/2 x 10 1/2-inch cake. Cool cake in pan on rack 20 minutes. Run knife around cake to loosen. Turn cake out onto foil-lined rack; cool completely. Cut hazelnut cake crosswise into 3 equal pieces.
• For frosting:
• Combine all ingredients in large bowl; beat to soft peaks (do not overbeat or mixture will curdle).
• Place 1 cake piece on platter. Spread 3/4 cup frosting over; sprinkle with 1/3 cup chopped kumquats and 1/3 cup nut crunch, then drizzle with 2 tablespoons kumquat syrup. Top with second cake piece. Spread 3/4 cup frosting over; sprinkle with 1/3 cup chopped kumquats and 1/3 cup nut crunch, then drizzle with 2 tablespoons kumquat syrup. Top with third cake piece. Spread remaining frosting over top and sides of cake. Drain remaining kumquats; remove seeds and any attached pulp. Top cake with kumquats, arranging like flowers. Do ahead Can be made 1 day ahead; cover and chill cake. Store remaining nut crunch and kumquat syrup at room temperature. Press remaining nut crunch around sides of cake. Drizzle 2 tablespoons syrup over cake and serve.

Steps:

• Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15 minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.
• Break the brittle into pieces and store in an airtight container at room temperature. If desired, serve over your favorite ice cream.

Steps:

• Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15 minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.
• Break the brittle into pieces and store in an airtight container at room temperature. If desired, serve over your favorite ice cream.

Steps:

• Combine the hazelnuts and Brown Rice Krispies in a bowl.
• In a double boiler, melt the chocolate and salt together.
• Pour over the hazelnut mixture and stir to thoroughly coat.
• Spread out onto a parchment or wax-paper lined baking sheet and allow to set.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and COOL WHIP in large microwaveable bowl on HIGH 2 min.; stir until ingredients are completely melted and mixture is well blended.
• Add nuts, chopped wafers and cranberries; mix well.
• Spread onto bottom of prepared pan; top with candy-coated chocolate pieces. Drizzle with white chocolate.
• Refrigerate 3 hours or until firm. Use foil handles to remove dessert from pan before cutting into bars.

Steps:

• In a large mixing bowl, cream butter and sugars.
• Add egg and vanilla, mixing well.
• Combine dry ingredients.
• Add dry ingredients to creamed mixture and mix well.
• Stir in chips and nuts.
• Shape into 1 1/2 inch balls.
• Place on greased baking sheets.
• Flatten to 1/2 inch thickness with a glass dipped in sugar.
• Bake at 350 degrees for 10-12 minutes or until lightly browned.
• Remove to a wire rack to cool.

Steps:

• To make the ganache, pour the cream into a saucepan and scrape in the seeds from the vanilla pod, along with the pod. Bring to the boil, then remove from the heat and leave to infuse for 30 mins. Strain the infused cream into a clean saucepan, add the sugar and bring to the boil.
• Put the Gianduja and dark chocolate in a mixing bowl. Pour the hot cream over the chocolate, and mix until everything forms a thick melted chocolate mixture.
• Add the butter and mix well until fully incorporated. Leave the ganache to set at room temperatire for 1-2 hrs.
• To assemble, put the ganache in a piping bag fitted with a 12mm nozzle. Pipe small 'bulbs' of the ganache onto a lined tray. Put a whole rosted hazelnut into each bulb of ganache.
• Pipe a larger bulb of ganache on top of each hazelnut and leave to set for 1 hr in the fridge.
• Roll each bulb into a sphere and coat in feuillantine, then chill while you prepare the nutty chocolate.
• Temper the milk chocolate by melting 2/3 of it in a bowl to 45C-50C set over a pan of simmering water. Add the remaining chocolate to allow it to cool to 26C-27C, then melt back to 29C-30C.
• Add the almonds to the tempered chocolate. Remove the ganache from the fridge and use a fork to dip each into the nutty chocolate. If the chocolate thickens too much, warm it slightly.
• Place each rocher on a lined tray to set for 1-2 hrs in a cool, dry area before decorating with gold leaf to finish, if you like. Will keep for one week stored in an airtight container in a cool, dry place.