Food & Drink

HAZELNUT BRITTLE

- 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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