Prep Time

5 Minutes

Cook Time

30 Minutes

Yield

Serves 1.33lbs

Description

Butter will keep refrigerated up to 1 week or frozen up to 3 months.

Most ingredients are available in the market!

Ingredients

Peanut or Vegetable Oil for Greasing Pan
1 cup Sugar
7 oz Butter, Unsalted, Room Temperature
1 3/4 cups Hazelnuts (or mixed hazelnuts, walnuts and almonds)
1/2 tsp Fine Sea Salt

Method of Preparation

1. Preheat oven to 350 degrees F.
2. Lightly grease a non-rimmed baking sheet and a 12x14in sheet of parchment paper with oil.
3. Spread nuts on an ungreased baking sheet.
4. Bake, rotating once halfway through, for 8 to 10 minutes.
5. Let cool on pan.
6. Wrap hazelnuts in a clean dishtowel to remove loose skins (don’t worry about the skins that do not come off).
7. In a medium saucepan, combine sugar with 2 tbsp water.
8. Gently wh

isk together mixture to ensure sugar is damp throughout, being careful not to get sugar on sides of pot.
9. Cook over medium-high heat, without stirring, until sugar liquefies and turns d

ark amber, 8 to 12 minutes.
10. Remove from heat, immediately stir in warm nuts and then transfer to the greased baking sheet.
11. Quickly spread with a wooden spoon.
12. Top with prepared parchment paper, oil side down, and using a rolling pin, gently roll brittle to flatten.
13. Remove parchment paper and let brittle cool.
14. Using a mallet or the rolling pin again, crush the brittle into small pieces.
15. In a bowl, mix together brittle, butter and salt.
16. To wrap the butter mixture, spoon the mixture onto a 12x12inch sheet of parchment paper, wax paper or plastic wrap, placing an edge closest to you.
17. Fold the paper over and roll into a log.
18. Twist at the ends and wrap airtight in foil.
19. Freeze or chill until firm.

Recipe Source

La Cucina Italiana Magazine, www.lacucinaitalianamag.com March/April 2013 Issue