Hazelnut Brittle

Butter large baking sheet. Combine sugar, water and lemon juice in heavy one-quart saucepan. Stir over medium-low heat until sugar dissolves, frequently brushing down sides of pan with wet pastry brush. Increase heat; boil without stirring until syrup turns deep golden brown and candy thermometer registers 335 degrees F, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat and place bottom of saucepan in bowl of ice water to stop cooking process.

Allow all bubbles to disperse. Add hazelnuts and orange peel. Stir to blend. Pour mixture onto a prepared baking sheet. Cool until firm. Break brittle into large pieces. Store airtight at room temperature.