1 1/4 cups sugar
1/4 cup hazelnut liqueur
OR
1/4 cup hazelnut extract
1/4 cup corn syrup
2 tablespoons water
1/8 teaspoon salt
1 teaspoon baking soda
1 cup roasted and chopped Oregon hazelnuts
Servings: 10
Combine sugar, liqueur or extract, corn syrup, water and salt in a 1-quart saucepan and bring to a boil. Cook to 300ºF (syrup will be golden color) without stirring. Remove from heat and add hazelnuts and soda (mixture will foam); stir briskly and pour into buttered pan. Let cool. Break into coarse crumbs with rolling pin. Store in airtight container until used.
Servings: 10
1/4 cup hazelnut liqueur
OR
1/4 cup hazelnut extract
1/4 cup corn syrup
2 tablespoons water
1/8 teaspoon salt
1 teaspoon baking soda
1 cup roasted and chopped Oregon hazelnuts
Servings: 10
Combine sugar, liqueur or extract, corn syrup, water and salt in a 1-quart saucepan and bring to a boil. Cook to 300ºF (syrup will be golden color) without stirring. Remove from heat and add hazelnuts and soda (mixture will foam); stir briskly and pour into buttered pan. Let cool. Break into coarse crumbs with rolling pin. Store in airtight container until used.
Servings: 10
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