50 minutes
A delightful treat offering a perfect blend of nutty and caramel flavors.
Hazelnuts, Roasted, skin removed, chopped
0 oz
tablespoons
cups
cups
Corn Syrup
cups
tablespoons
Baking Soda, Rounded
teaspoons
teaspoons
Lemon, 1-inch-thick
slices
1. Preheat and Roast the Hazelnuts
Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet and let them roast for about 20 minutes.
2. Cool the Hazelnuts
Once roasted, allow the hazelnuts to cool. As they cool, the skins will loosen, making peeling simpler.
3. Prepare the Baking Sheet
Line another baking sheet with parchment paper and lightly grease it with your choice of oil.
4. Chop the Hazelnuts
Once the hazelnuts are cool enough to handle, roughly chop them on a cutting board. Set them aside for later use.
5. Make the Caramel
In a medium saucepan, combine the sugar, water, corn syrup, and butter. Heat this mixture over medium heat without stirring. Swirl the pan occasionally to ensure even caramelization.
6. Finish the Caramel and Add Nuts
Remove the saucepan from the heat and quickly whisk in the baking soda and salt. Stir in the chopped hazelnuts until they are evenly coated with the caramel.
7. Spread and Flatten the Mixture
Pour the caramel-nut mixture onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread it evenly. Gently press the lemon slice over the surface to smooth it out.
8. Cool and Break the Croccante
Allow the croccante to cool completely. Once it's hardened, break it into pieces of your desired size.
Use a reliable candy thermometer to monitor the sugar syrup. You’re aiming for the hard crack stage, which is between 295°F to 309°F (146°C to 154°C). This temperature ensures your croccante will have the right snap without being tooth-threateningly hard.
The star of this confection is the hazelnut, so choose the highest quality you can find—preferably fresh, raw, and with a robust flavor. Toasting them yourself will also enhance their aroma and add depth to the final product.
Working with hot sugar can be dangerous. Use caution and keep a bowl of cold water nearby in case of burns. Keep children and pets away from the kitchen while you're making the croccante.
Before you begin making the caramel, have all your ingredients measured and ready, and your equipment (like a candy thermometer and silicone spatula) close at hand. Once the sugar begins to caramelize, it can go from perfect to burnt in a matter of seconds.
Toast your hazelnuts in a dry skillet or in the oven until golden brown. This not only enhances their flavor but also helps to remove the skins. After toasting, wrap the nuts in a clean kitchen towel and rub them to easily remove the skins.
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