by nannydeb
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nannydeb's Notes:
1 cup granulated sugar Ask a question about this ingredient
1 cup raw hazelnuts Ask a question about this ingredient
1/2 cup white Karo syrup Ask a question about this ingredient
1/2 teaspoon pumpkin pie spice Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
Line a baking sheet with foil and coat with cooking spray or butter.
Ask a question about this stepIn a 12 inch non-stick skillet, combine sugar, nuts, Karo syrup and pumpkin pie spice. Cook over medium heat, stirring constantly with a wooden spoon, for about 20 minutes or until it becomes caramel color.
Ask a question about this stepRemove from heat and add butter and baking soda, stirring until just combined.
Ask a question about this stepPour onto prepared baking sheet and let cool completely.
Ask a question about this stepBreak into pieces and store in an airtight container.
Ask a question about this stepdoes anyone have a tip for peeling hazelnuts? the one time i did it it was an hours long task for three people (ok, i exaggerate) and i never wanted to do it again. but i yearn for the taste
I don't peel them for this recipe, but after you roast them if you roll them around and rub them in a clean dish towel it takes the husks off.
thanks, i think i dimly remember blanching and peeling, it seemed like a terrible mistake
Yum, hazelnuts and pumpkin pie spice - I bet this is delicious! I too have been playing around with brittle and will post my version soon.
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Something tells me this is insanely addictive.