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Photo: Lee Harrelson; Styling: Mindi Shapiro Photo by: Photo: Lee Harrelson; Styling: Mindi Shapiro

Candied Hazelnut Brittle

Store the brittle in an airtight container.

Cooking Light DECEMBER 2004

  • Yield: 11 servings (serving size: 1 tablespoon)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 58
  • Calories from fat: 31%
  • Fat: 2.1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.5g
  • Carbohydrate: 9.7g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 0.5mg
  • Calcium: 4mg

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Candied Hazelnut Brittle recipe