Week 76: Sea salt and hazelnut brittle

I have always had a weakness for peanut brittles, so when I came across this recipe, I thought it should be something interesting to try out.

INGREDIENTS

100g granulated sugar

40g water

1/16 tsp cream of tartar

50g finely ground toasted hazelnuts

Coarse sea salt for sprinkling on the cookies

DIRECTIONS

1) Preheat the oven to 175C.

2) Line a large baking pan or a cookie sheet with parchment, foil, or a silicone mat. Set aside.

3) In a heavy small saucepan over moderate heat, stir together the sugar, water, and the cream of tartar. Cook, stirring occasionally, until the sugar dissolves, then raise the heat to moderately high and boil without stirring, occasionally brushing down sides of the pan with a wet pastry brush, until syrup turns golden caramel in color. Pour the caramel onto the prepared baking pan and let cool completely.

4) Brake the caramel into 1-inch pieces and grind in a food processor to the consistency of granular sugar. Stir in the ground nuts.

5) Reline the baking sheet with parchment paper, foil, or a silicone mat. Scoop a teaspoon full of caramel nut mixture, packed it tightly, then place the scoop on the parchment paper. Make sure to leave space between each scoop as the caramel will spread. Carefully place the sheet in the oven to melt the caramel, for about 3-4 minutes.

6) Remove from the oven. Immediately, sprinkle each round with the sea salt.

7) If you want to shape the cookies, quickly, before the caramel sets, place the cookies on a rolling pin (for example) and let them cool and harden. If the cookies had set before you shaped them return the cookies in the oven for a moment.

8) Store the praline in a cool dry place, for 2 weeks.

These cookies are really rather addictive. I reckon I should have made it a bit more thinly, but, all was good. One can never have too much hazelnut and caramel, right?

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One Response to Week 76: Sea salt and hazelnut brittle

  1. Pingback: Week 76: White chocolate and Brie cheesecake | The Baking Hermit

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