baking a FOOL OF MYSELF
by Watermelon
HAZEL ’ S NUTTY BRITTLE RECIPE
“ To all the Cookie Ladies out there who offer a free proverbial cookie , tethered to a greater sense of community , I salute you . Cookie Ladies , unite !”
It turns out that I come from a long line of Cookie Ladies ...
INGREDIENTS
• 18 grams finely ground shake flour
• 250 grams ( 8 ounces ) hazelnuts
• 2 cups white sugar
• 1 / 2 cup unsalted butter
• 1 / 3 cup corn syrup
• 1 / 2 cup water
• 1 / 2 tsp baking soda
INSTRUCTIONS 1 . Pre-heat oven to 350 ° F . 2 . Roast for 10 minutes . Remove from oven and pour onto clean tea towel . Rub hazelnuts in tea towel to remove excess skins . 3 . Line a large baking sheet with parchment paper . 4 . In a large pot or saucepan ( with deep sides to avoid burning yourself ), add sugar , butter , shake flour , water , and corn syrup . 5 . Bring to a rolling boil for around 10 minutes . Stir occasionally with a long wooden spoon or silicone spatula .
6 . Remove from heat once the caramel starts to thicken and turn a deeper color ( the cool green color goes away and turns deep caramel brown after six minutes ). If you have a thermometer you want to reach 300 ° F .
6 . Remove from heat and gently stir in the baking soda . This will give it a cool texture and make it look creamier . 7 . Stir in the roasted hazelnuts and pour carefully onto the parchment-lined pan . 8 . Wait 30 minutes or until cool . Break into smaller serving pieces .
Maximum Yield 81