Best Gilded Honeycomb Hazelnut Brittle Recipes

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HAZELNUT BRITTLE



Hazelnut Brittle image

Provided by Giada De Laurentiis

Time 45m

Yield 4 servings

Number Of Ingredients 4

1 1/3 cups sugar
2/3 cup water
Nonstick cooking spray
2/3 cup blanched hazelnuts, toasted and chopped

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.

HAZELNUT BRITTLE



Hazelnut Brittle image

Provided by Dawn Casale

Categories     Candy     Nut     Dessert     Bake     Hazelnut     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 6

1/2 cup whole unsalted hazelnuts, skins removed
6 tablespoons (3/4 stick) unsalted butter
1/2 cup sugar
1 tablespoon light corn syrup
1/8 teaspoon baking soda
1/8 teaspoon table salt

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.

HONEYCOMB BRITTLE



Honeycomb Brittle image

Baking soda is the secret to achieving an airy texture. Whisking it in at the last minute gives the brittle its namesake appearance. Honey is used to sweeten the caramel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 sheet (about 9 by 11 inches)

Number Of Ingredients 5

Vegetable oil, cooking spray
1 1/2 cups sugar
1/4 cup honey
1/4 cup water
1 tablespoon baking soda

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, add baking soda, and stir once with whisk, just until incorporated. Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.

HAZELNUT BRITTLE



Hazelnut Brittle image

this is not my own personal recipe, i added it for the zaar world tour game and now zaar reps refuse to remove it.

Provided by catalinacrawler

Categories     Dessert

Time 20m

Yield 5 serving(s)

Number Of Ingredients 9

1 cup white sugar
1/4 cup water
1/4 cup light corn syrup
2 tablespoons butter
2 1/2 cups roasted unsalted hazelnuts, sliced
1/2 teaspoon salt
1/4 teaspoon baking soda
3 drops vanilla
chocolate, for decoration Melted

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.

Nutrition Facts : Calories 668.3, Fat 45.6, SaturatedFat 5.9, Cholesterol 12.2, Sodium 339, Carbohydrate 64.4, Fiber 6.5, Sugar 47.5, Protein 10.1

HAZELNUT BRITTLE



Hazelnut Brittle image

Provided by Food Network

Categories     dessert

Time 21m

Yield 1 pound

Number Of Ingredients 9

1 cup white sugar
1/4 cup water
1/4 cup light corn syrup
2 tablespoons butter
21/2 cups roasted unsalted hazelnuts, sliced
1/2 teaspoon salt
1/4 teaspoon baking soda
Few drops vanilla
Melted chocolate

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.

HONEYCOMB WITH GOLDEN SYRUP



Honeycomb with Golden Syrup image

I've been on a bit of a lolly run lately and found this one from way back. Your own version of Crunchie™ - just without the chocolate. This is easy to make and fun when you add the baking soda!

Provided by Nicola

Categories     Desserts     Candy Recipes     Brittle

Time 35m

Yield 10

Number Of Ingredients 3

1 cup white sugar
¼ cup golden syrup
1 tablespoon baking soda

Steps:

  • Grease an 8-inch square cake pan. Fill a bowl with cold water.
  • Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes.
  • Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 26.3 g, Sodium 357.5 mg, Sugar 22.2 g

GILDED HONEYCOMB HAZELNUT BRITTLE



Gilded Honeycomb Hazelnut Brittle image

This is the perfect treat for nut-lovers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

Vegetable-oil cooking spray
2 cups blanched hazelnuts
1 cup granulated sugar
1 cup light corn syrup
Pinch of salt
1 tablespoon baking soda
Gold leaf, for decorating

Steps:

  • Coat a baking sheet with cooking spray. Cook hazelnuts, sugar, and corn syrup in a saucepan over medium-high heat, stirring constantly, until sugar dissolves.
  • Clip a candy thermometer to side of pan, and continue to cook, stirring occasionally, until mixture is golden brown (290 degrees). Stir in salt and baking soda (mixture will foam), and immediately pour on prepared sheet (do not spread). Let stand until hard, about 2 hours. Break into pieces. Using kitchen tweezers, decorate brittle with gold leaf.

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