Time: 1 hour 10 min.
Complexity: average
Quantity: 700 gr.

Making delicious homemade candied roast isn't all that difficult if you have a candy thermometer. It's the only way to keep track of how well the candied roast is done. First, boil the sugar and corn syrup, then stir in the nuts and butter, and finally, add the baking soda, which reacts with the sugar and fills the caramel with a multitude of tiny air bubbles. At this point, immediately pour the mixture onto a baking sheet and spread it in a very thin layer so the candied roast is crisp and deliciously crunchy.

Ingredients:

• 1.5 cups of sugar
• 1 cup of water
• 0.5 cup light corn syrup
• 1/3 cup dark corn syrup
• 2.5 tbsp. coarsely chopped roasted hazelnuts
• 2 tbsp (30 g) butter
• 0.5 tsp salt
• 1 teaspoon of baking soda

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sugar, syrup, hazelnuts, butter

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Preparation:

Step 1
• Line a heavy, large baking sheet with parchment paper. In a large, heavy-bottomed saucepan, combine the sugar, water, and all of the corn syrup and heat over medium heat until the sugar dissolves. Increase the heat to high and cook, without stirring, until the mixture reaches 275°F (126°C) on a candy thermometer, about 20 minutes. Reduce the heat to medium-low. Stir in the nuts, butter, and salt (the mixture will be thick and nutty), and cook until the mixture reaches 305°F (146°C), stirring constantly, about 15 minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let it set.
Step 2
• Break the brittle into pieces and store in an airtight container at room temperature. Serve with your favorite ice cream, if desired.

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