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Hazelnut Brittle

Executive Chef Andreas Kisler of The Peabody Hotel
This quick and easy hazelnut brittle is sure to satisfy any sweet tooth craving.
5 from 1 vote
Course Dessert


  • Sugar and water in equal parts
  • Hazelnuts roasted in oven and peeled


  • 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.


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.
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