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- 1 cup sugar
- 1/4 cup water
- 1/2 teaspoon lemon juice
- 1/4 cup hazelnuts, toasted, husked
- 1/2 teaspoon finely chopped orange peel
Butter a large baking sheet. Combine the sugar, water and lemon juice in a heavy 1-quart saucepan. Stir over medium-low heat until the sugar dissolves, frequently brushing down the sides of the pan with a wet pastry brush. Increase the heat; boil without stirring until the syrup turns deep golden brown and a candy thermometer registers 335 degrees F, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan, about 10 minutes. Remove from the heat and place the bottom of the saucepan in a bowl of ice water to stop the cooking process.
Allow all bubbles to disperse. Add the hazelnuts and orange peel. Stir to blend. Pour the mixture onto a prepared baking sheet. Cool until firm. Break the brittle into large pieces. Store airtight at room temperature.
Serving size = 1 ounce
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
123 calories; 3g total fat; 0mg cholesterol; 0mg sodium; 26g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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