Hazelnut Brittle

Makes 25


  • 400g Sugar

  • 32g Water

  • 10g Lemon Juice

  • 150g Hazelnuts


    1. Roast hazelnuts at 350˚ F for approximately 9 minutes until golden brown and fragrant

    2. Finely chop hazelnuts and spread thinly over a parchment paper lined cookie sheet.

    3. Combine sugar, water, and lemon juice in a pot.

    4. Heat over medium heat until the syrup reaches a dark amber. Do not stir.

    5. Pour caramel over the hazelnuts and quickly spread with a rubber spatula.

    6. Cool completely and break into small pieces.