Hazelnut Brittle
Executive Chef Andreas Kisler, The Peabody Hotel
This hazelnut brittle is the perfect dessert garnish for the holidays. “This recipe is one that my family made back in Austria when I was a child,” says Andreas who started working in restaurants when he was 15 years old. Andreas’ family served it with a praline parfait during the holidays. We think it sounds like a great snack too!
The Peabody
Hazelnut Brittle
Author: Executive Chef Andreas Kisler of The Peabody Hotel
Recipe type: Dessert
Ingredients
- Sugar and water in equal parts
- Hazelnuts, roasted in oven and peeled
Instructions
- Coarsely chop the peeled hazelnuts.
- Put the sugar in a pot. Add water until the texture of wet sand is reached.
- Turn on high heat and let melt and brown a little (until a caramel color).
- Stir in chopped hazelnuts and spread the mixture onto a Silpat immediately.
- Cover with another Silpat and let dry.
- When cooled, break into pieces to use for garnish.
Notes
Designed for nonstick cooking, a Silpat mat is a silicone rubber mat that is great for working with sticky materials such as gooey batter, taffy, caramel, dough, etc. Parchment paper can be used as a substitute.
Bon appétit!
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