This easy hazelnut brittle is a holiday favorite. A rich buttered caramel with the crunch of lightly toasted hazelnuts, this brittle is amazing on its own or as a decoration for your favorite desserts.
I love to put this brittle in little sachets to give to neighbors and friends over the holidays or else use it to decorate our Bûche de Noël.
How to Make Hazelnut Brittle
Ingredients
150 grams of sugar (¾ cup)
2 tbsps butter
1 cup whole peeled hazelnuts
Instructions
Place a sheet of parchment paper over a baking sheet. Set aside.
In a dry non-stick pan over medium heat pour in the sugar.
Mix constantly with a silicone spatula until it becomes light caramel colored. Do not let it get dark brown - that is burnt sugar! Discard and start again if it gets too dark.
Turn off the heat and add in the butter and hazelnuts.
Mix vigorously.
Pour onto the parchment paper and spread around so that there is a thin layer of caramel and hazelnuts.
Allow to cool for at least one hour on the counter.
Using the bottom of your sauce pan, hit the brittle to break it up into little pieces - don't go overboard - you don't want hazelnut brittle dust. Just a few swift taps will do. Careful not to eat it all before you decorate the cake - it is that good!
Other French Dessert Recipes you will enjoy:
Mousse au Chocolat (French Chocolate Mousse made simple)
Le Chef’s Moelleux au Chocolat - the cake that made me fall in love...
The Best Chocolate Soufflé Recipe
The Best Lemon Sugar Crêpes Recipe
How to make Crème Brûlée like a French Chef
Other Recipes by Le Chef's Wife
La Daube Provençale made simple
Mediterranean Branzino Filet Recipe with Vierge Sauce
Le Chef's French Onion Soup Gratinée
Baking Baguettes for beginners
About Le Chef's Wife
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
I share our home cooking on Instagram, pinterest and tiktok. Sign up for my newsletter to be the first to receive my new recipes and have advance access to cooking classes. I look forward to cooking with you!
Au plaisir,
Le Chef's Wife
Print
Easy Hazelnut Brittle
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 3-4 people 1x
- Category: dessert
- Method: stove top
- Cuisine: French
Description
This easy hazelnut brittle is a holiday favorite. A rich buttered caramel with the crunch of lightly toasted hazelnuts, this brittle is amazing on its own or as a decoration for your favorite desserts.
Ingredients
- 150 grams of sugar (¾ cup)
- 2 tbsps butter
- 1 cup whole peeled hazelnuts
Instructions
Place a sheet of parchment paper over a baking sheet. Set aside.
In a dry non-stick pan over medium heat pour in the sugar.
Mix constantly with a silicone spatula until it becomes light caramel colored. Do not let it get dark brown - that is burnt sugar! Discard and start again if it gets too dark.
Turn off the heat and add in the butter and hazelnuts.
Mix vigorously.
Pour onto the parchment paper and spread around so that there is a thin layer of caramel and hazelnuts.
Allow to cool for at least one hour on the counter.
Using the bottom of your sauce pan, hit the brittle to break it up into little pieces - don't go overboard - you don't want hazelnut brittle dust. Just a few swift taps will do. Careful not to eat it all before you decorate the cake - it is that good!
Suzanne says
I tasted this first hand and it is absolutely delicious…and addictive! Perfect Holiday treat