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    Home » Recipes » Desserts

    Published: Nov 18, 2022 by Anina Belle Giannini

    Easy Hazelnut Brittle

    Jump to Recipe·Print Recipe

    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.

    Making a Buche de Noel from scratch - the finished cake with chocolate ganache and hazelnut brittle

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    How to Make Hazelnut Brittle

    Ingredients

    150 grams of sugar (¾ cup)

    2 tbsps butter

    1 cup whole peeled hazelnuts

    Making a Buche de Noel from scratch - hazelnut brittle

    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!

    Making the Buche de Noel from scratch - chocolate ganache and hazelnut brittle
    Hazelnut brittle pairs beautifully with chocolate ganache

    Other French Dessert Recipes you will enjoy:

    Mousse au Chocolat (French Chocolate Mousse made simple)

    2 pots of French chocolate mousse with chocolate shavings

    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

    homemade creme brulee that has a bite out of it - sugar crackly crust
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    About Le Chef's Wife

    Le Chef's wife in her kitchen with her 2 kids eating chocolate mousse

    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
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    Making a Buche de Noel from scratch - hazelnut brittle

    Easy Hazelnut Brittle

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Anina Belle Gianini
    • Prep Time: 5 minutes
    • Cook Time: 5 minutes
    • Total Time: 10 minutes
    • Yield: 3-4 people 1x
    • Category: dessert
    • Method: stove top
    • Cuisine: French
    Print Recipe
    Pin Recipe

    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

    Scale
    • 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!


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    Reader Interactions

    Comments

    1. Suzanne says

      November 19, 2022 at 3:14 pm

      I tasted this first hand and it is absolutely delicious…and addictive! Perfect Holiday treat

      Reply

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    Bonjour. If you are looking for French Recipes, made simple, you are in the right place! I translate the fancy cooking of my French Chef husband into easy-to-follow recipes that busy people with no culinary training, like me, can cook. From French Baguettes to French Riviera classic recipes, I invite you to learn French cooking with me.

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