by nannydeb
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Photo by nannydeb
nannydeb's Notes:
1 cup
granulated sugar
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1 cup
raw hazelnuts
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1/2 cup
white Karo syrup
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1/2 teaspoon
pumpkin pie spice
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1 tablespoon
butter
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1 teaspoon
baking soda
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Line a baking sheet with foil and coat with cooking spray or butter.
Ask the hotline about this step!In 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 the hotline about this step!Remove from heat and add butter and baking soda, stirring until just combined.
Ask the hotline about this step!Pour onto prepared baking sheet and let cool completely.
Ask the hotline about this step!Break into pieces and store in an airtight container.
Ask the hotline about this step!does 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.
Something tells me this is insanely addictive.