Speckled Vanilla-Hazelnut Brittle

Name: Speckled Vanilla-Hazelnut Brittle
Prep time: 36 min
Cook time: 36 min
Total time: 36 min
Yield: 7
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 118 milliliters dried banana chips; 3 Tbsps butter, melted; 118 milliliters light corn syrup; 414 milliliters granulated sugar; 355 milliliters hazelnuts with skins; 0 teaspoons salt; 1 Tbsp vanilla bean paste; 118 milliliters hot water

Speckled Vanilla-Hazelnut Brittle might be a good recipe to expand your dessert collection. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 7. One serving contains 507 calories, 4g of protein, and 23g of fat. A mixture of salt, banana chips, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 36 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Spread hazelnuts in a single layer on a 15" x 10" jelly-roll pan.

Ingredients you will need

Hazelnuts

Spread

Jelly

Roll

Equipment you will use

Frying Pan

Bake at 350 for 5 to 10 minutes or until skins begin to split.

Equipment you will use

Oven

Transfer warm nuts to a colander; using a towel, rub briskly to remove skins. Coarsely chop nuts.

Ingredients you will need

Nuts

Dry Seasoning Rub

Equipment you will use

Colander

Cook sugar and next 3 ingredients in a large heavy saucepan over medium heat, stirring constantly, until mixture starts to boil. Boil without stirring until a candy thermometer registers 29

Ingredients you will need

Candy

Sugar

Equipment you will use

Candy Thermometer

Sauce Pan

Carefully stir in nuts using a clean spoon.

Ingredients you will need

Nuts

Remove from heat, and stir in banana chips and remaining ingredients. (Baking soda will cause candy to foam.) When foaming subsides, quickly pour candy onto a buttered baking sheet.

Ingredients you will need

Banana Chips

Baking Soda

Candy

Equipment you will use

Baking Sheet

Pour as thinly as possible without spreading. After 2 to 3 minutes, use 2 buttered forks to stretch and pull brittle as fast as possible before brittle starts to break. Cool completely, and break into irregular size pieces. Store in an airtight container.