Directions:
- Line heavy large baking sheet with parchment paper.
- Stir sugar, water, and both corn syrups in heavy large saucepan over medium heat until sugar dissolves.
- Increase heat to high and boil without stirring until candy thermometer reads 260 degrees F, about 20 minutes.
- Reduce heat to medium low.
- Mix in hazelnuts, butter, and salt. (mixture will be thick and nutty).
- Cook until thermometer reads 295 degrees F, stirring constantly about 15 minutes.
- Quickly stir in baking soda.
- Immediately pour caramel onto prepared baking sheet, spreading as thinly as possible.
- Let stand until hard.
- Break brittle into pieces and store in airtight container at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 875.35 Kcal (3665 kJ) | ||
| Calories from fat | 446.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.59g | 76% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 676.56mg | 28% | |
| Potassium | 503.75mg | 11% | |
| Total Carbs | 111.15g | 37% | |
| Sugars | 100.9g | 404% | |
| Dietary Fiber | 7.19g | 29% | |
| Protein | 10.85g | 22% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.6mg | 20% | |
| Calcium | 100.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 343.53 Kcal (1438 kJ) | ||
| Calories from fat | 175.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.46g | 76% | |
|---|---|---|---|
| Cholesterol | 5.99mg | 5% | |
| Sodium | 265.52mg | 28% | |
| Potassium | 197.7mg | 11% | |
| Total Carbs | 43.62g | 37% | |
| Sugars | 39.6g | 404% | |
| Dietary Fiber | 2.82g | 29% | |
| Protein | 4.26g | 22% | |
| Vitamin C | 1.7mg | 7% | |
| Iron | 1.4mg | 20% | |
| Calcium | 39.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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