It is Sunday, Day 13.
First, today,
I'm making Hazelnut Crunch.
This is one of Giada's recipes:
Noci Croccante.
Imagine noci croccante dramatically over-enunciated
and Italianized by Giada.
I noticed the date I printed this out was December 3, 2005,
and I'm just getting around to trying it.
Should have made this sooner.
Hazelnut Crunch
1 1/2 cups sugar
1 cup water
1/2 cup light corn syrup
1/3 cup dark corn syrup
2 1/2 cups coarsely chopped toasted hazelnuts
2 TB unsalted butter
1/2 tsp salt
1 tsp baking soda
Line a large baking sheet with parchment paper.
Stir the sugar, water, light corn syrup,
and dark corn syrup in a large heavy saucepan
over medium heat until the sugar dissolves.
Increase heat to high and boil without stirring
until thermometer registers 260 degrees.
Reduce heat to medium low.
Mix in hazelnuts, butter, and salt
and cook until thermometer registers 295 degrees,
stirring constantly.
Quickly stir in baking soda
and immediately pour the caramel onto parchment,
spreading it as thinly as possible.
Let stand until hard,
then break brittle into pieces.
You have to work fast after you
pour in the baking soda.
The mixture will change to a lighter color
and get all foamy.
Working very quickly,
spread out the mixture in the pan.
It helps to have an extra set of hands here.
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