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.