Hazelnut Orange Brittle

Brittles really satisfy a sweet tooth, but sometimes it is fun

to change it up and not just stick with peanuts.

Any variety of nut can be used.  Here, I used toasted hazelnuts, and added 

orange zest and a bit of orange extract to give it 

an additional layer of flavoring beyond the sugar and butter.

Try your hand at this brittle, and added your favorite nut and flavoring.

As Always,

ENJOY!

INGREDIENTS

2 Tbs. butter

1 cup sugar

1/2 cup toasted hazelnuts, cut in half

1/8 tsp. salt

1/2 tsp. orange zest, slightly dried

1/4 tsp. orange extract

        Grate the orange, on a microplane, over a paper towel.  Gently spread the zest out to air dry while preparing the remainder of the brittle. 

       Toast the whole hazelnuts in a 350 degree oven until lightly golden and the skins begin to peel away from the nut.  Let cool. Discard any of the loose skins. Cut nuts in half.

          Lightly butter a large cookie sheet, set aside.

  In a heavy bottomed pot, over medium high heat, melt the butter.  Once melted, add the sugar and salt. Cook for 4-5 minutes until the sugar is melted and has turned a beautiful caramel color. 

     Take pot off heat.  Stir in chopped nuts, orange zest, and orange extract. 

     Pour hot sugar mixture over the buttered cookie sheet.  Use a silicon spatula to get all the brittle

from the pot and stirring spoon.  Spread into a thin layer.  It is important to work quickly, because the

sugar begins to harden quickly.