Candied Hazelnut Brittle

Candied Hazelnut Brittle Recipe
Photo: Lee Harrelson; Styling: Mindi Shapiro
Store the brittle in an airtight container.


11 servings (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 58
Caloriesfromfat 31 %
Fat 2.1 g
Satfat 0.2 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 0.5 g
Carbohydrate 9.7 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 0.5 mg
Calcium 4 mg


Cooking spray
1/2 cup sugar
3 tablespoons water
1/8 teaspoon cream of tartar
1/3 cup chopped roasted hazelnuts
1 teaspoon vanilla extract


Line a baking sheet with foil; coat foil with cooking spray.

Combine sugar, water, and cream of tartar in a medium saucepan; stir to dissolve sugar. Bring to a boil over medium-high heat. Cook until mixture is golden brown (about 6 minutes), stirring occasionally. Remove from heat, and stir in hazelnuts and vanilla. Spread mixture onto prepared baking sheet. Cool completely. Break into pieces.

December 2004
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