HAZEL­NUT BRIT­TLE

Food & Drink - - ENTERTAINING WITH KIDS - FROM WIN­TER 2006, BY LUCY WAVER­MAN

A fledg­ling hazel­nut in­dus­try in On­tario is sched­uled to be­come big busi­ness in a few years. This fab­u­lous brit­tle uses those hazel­nuts. Serve as a treat, or pack­age it up to send home with your guests as a re­mem­brance of this spe­cial din­ner.

1 cup (250 mL) gran­u­lated su­gar

½ cup (125 mL) wa­ter

¼ cup (60 mL) hazel­nuts, toasted, skin re­moved, chopped

2 tbsp (30 mL) long threads of grated orange rind

1 Line a bak­ing sheet with parch­ment pa­per.

2 Com­bine su­gar and wa­ter in a small, heavy­bot­tom saucepan and cook for 8 to 10 min­utes on medium-high heat or un­til syrup be­comes a light am­ber colour. The colour will darken once off the heat.

3 Quickly stir in hazel­nuts and orange rind, and pour onto pre­pared cookie sheet to cool.

4 Break up into pieces when com­pletely cooled and har­dened.

Serves 8

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