Hazelnut Crunch: Noci Croccante

Name: Hazelnut Crunch: Noci Croccante
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 118 milliliters light corn syrup; 79 milliliters dark corn syrup; 591 milliliters coarsely chopped toasted hazelnuts; 1 teaspoons salt; 355 milliliters sugar; 2 Tbsps unsalted butter; 237 milliliters water

Hazelnut Crunch: Noci Croccante might be just the side dish you are searching for. This recipe makes 4 servings with 1013 calories, 11g of protein, and 51g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. If you have baking soda, hazelnuts, corn syrup, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

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.

Ingredients you will need

Dark Corn Syrup

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Baking Paper

Baking Sheet

Sauce Pan

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.

Ingredients you will need

Baking Soda