Hazelnut Brittle Crunch

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This makes a great garnish for a dessert recipe or a delicious ice cream topping! Do you know why we blanch or hazelnuts first before using them in the recipe? Find out why when you follow this tutorial.

Recipe used with the:
Meyer Lemon Semifreddo, Hazelnut Crunch & Blueberry Compote Recipe


We blanch or remove the skins from the hazelnuts before using in our recipe. It's because they are bitter and will affect our recipe's flavor.

1/2 cup blanched hazelnuts
1/4 cup granulated sugar
1 tablespoon water
1/2 teaspoon honey
1/2 tablespoon unsalted butter

1. Combine the sugar, water, and honey in a a 2-quart heavy bottomed saucepan.
SARAH SAYS: The pan must be spotlessly clean and dry, otherwise the sugar can crystallize.

Place over a medium heat.

2. Stir constantly till the sugar is totally dissolved and the liquid is ready to come to boil.

3. STOP stirring.
Wash down the sides of the pot with tap water and a clean brush. Dip the brush in water every time you use it.

4. Continue to cook over medium heat until the mixture is light amber in color, about 10 to 15 minutes.

5. Quickly remove the pot from the stovetop and whisk in the butter until melted.

6. Quickly add the hazelnuts to the pot and give the them a quick stir with a wooden spoon to coat them.
Transfer the hazelnuts to a Silpat-lined tray and spread them into single layer. Let cool to room temperature.

7. Once cool, break the hazelnut brittle in small shards.

8. Place the shards in a food processor fitted with a steel blade, and pulse until the texture resembles small pebbles.

9. Sift through it with your hands and remove any extra large pieces. (Anything that is larger than a whole hazelnut should be discarded.) 

10. Use as a garnish in your recipe or as an ice cream topping.

Store in an airtight container in a cool, dry place.

This recipe is adapted from Jennifer McCoy, Craft.

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