12.11.15
Toasted Hazelnut Honey Brittle with Shaved Chocolate

If you can keep yourself from gobbling up the whole batch while standing in the kitchen, this brittle will make the perfect edible gift for friends this holiday! Blogger Sasha Swerdloff of Tending the Table caught our eye earlier this month on Instagram when she threw a behind-the-scenes shot of this stuff being made in her kitchen. We’re not sure just how we stumbled across her feed, but are happy we did! This brittle is still quite sugary, but if candy brittle is a tradition in your house, we love this version for all the added nutrition – mineral-packed dark chocolate, seeds and nuts!

Toasted Hazelnut Honey Brittle with Shaved Chocolate

Ingredients

3 cups sugar
1/2 cup brown rice syrup
1/2 cup honey
pinch of salt
1/2 cup water
1 1/2 teaspoons baking soda
1/2 teaspoon vanilla
6 ounces bittersweet chocolate, finely chopped
1/2 cup toasted, chopped hazelnuts
1/2 cup toasted pumpkin seeds

Directions

Line a rimmed 13″x18″ baking sheet with parchment or a non-stick mat. 

Combine the sugar, brown rice syrup, honey, salt and water in a large pot. Melt over medium heat, stirring occasionally, until smooth. Continue cooking, until mixture reaches a boil. Let simmer, stirring occasionally, until mixture reaches 300 degrees.

Remove from the heat and immediately stir in the baking soda and vanilla. The mixture will bubble up. Continue stirring until mixture becomes smooth. Quickly pour the mixture onto the prepared pan and spread evenly with a rubber spatula. Allow the brittle to cool for 5 minutes then sprinkle the chopped chocolate evenly over the top. Spread the chocolate with a spatula until melted and smooth. Sprinkle the nuts over the chocolate. 

Allow the brittle to cool completely before breaking into pieces. Store in an airtight container in a cool dry place. 


From our friends

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  1. I just tried making this and I’m not sure it’s going to turn out. The mixture was very runny when I poured it into my rimmed pan (I had a flat baking sheet ready to go, but then realized the mixture would fall right off the sheet). It was a little frustrating because there are no guidelines for times. If you don’t have a candy thermometer on hand, an approximate estimate for how long the mixture should simmer would be helpful. And it also would have been helpful to know how long it takes to completely cool–an hour? 4 hours? 2 days? I’m worried about ruining it when I take it out of the pan. I’ll cross my fingers I’ll just know when it’s done and hope it tastes as good as it looks!

    Susan | 12.16.2015 | Reply


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