Difference between revisions of "Oregon Hazelnut Crunch"
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* ¼ teaspoon [[baking soda]] | * ¼ teaspoon [[baking soda]] | ||
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# Combine sugar, corn syrup, water and cream of tartar in a heavy saucepan; bring to a boil. | # Combine sugar, corn syrup, water and cream of tartar in a heavy saucepan; bring to a boil. | ||
# Heat to the hard-crack stage <ref>'Hard-crack' is a test for candy at which point a drop of the syrup immersed in cold water separates into hard, brittle threads. On a candy thermometer, the hard-crack stage is between 300°F and 310°F.</ref> without stirring. | # Heat to the hard-crack stage <ref>'Hard-crack' is a test for candy at which point a drop of the syrup immersed in cold water separates into hard, brittle threads. On a candy thermometer, the hard-crack stage is between 300°F and 310°F.</ref> without stirring. | ||
Latest revision as of 17:10, 29 June 2012
Description
Makes 16 servings.
Ingredients
- 1¼ cups granulated sugar
- ¼ cup light corn syrup
- 2 tablespoons water
- ⅛ teaspoon cream of tartar
- 1 cup hazelnuts
- 3 tablespoons almond extract
- ¼ teaspoon baking soda
Procedures
- Combine sugar, corn syrup, water and cream of tartar in a heavy saucepan; bring to a boil.
- Heat to the hard-crack stage [1] without stirring.
- Remove from heat and cool for about 5 minutes, stirring periodically.
- Add hazelnuts, almond extract and baking soda; stir briskly.
- Pour into a buttered 17 x 11 x 2-inch baking pan.
- Let cool before breaking into pieces.
Notes
- ↑ 'Hard-crack' is a test for candy at which point a drop of the syrup immersed in cold water separates into hard, brittle threads. On a candy thermometer, the hard-crack stage is between 300°F and 310°F.
