Oregon hazelnut crunch

Yield: 1 Batch

Measure Ingredient
1¼ cup Sugar
¼ cup Hazelnut liqueur or extract
¼ cup Corn syrup
2 tablespoons Water
⅛ teaspoon Salt
1 teaspoon Baking soda
1 cup Roasted & chopped hazelnuts (Oregon hazelnuts)

Combine sugar, liqueur or extract, corn syrup, water and salt in a 1-quart sauce pan and bring to a boil. Cook to 300 (syrup will be golden color) without stirring. Remove from heat and add hazelnuts and soda (mixture will foam); stir briskly and pour into buttered pan. Let cool. Break into coarse crumbs with rolling pin. Store in airtight container until used.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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