Hazelnut crunch

Hazelnut crunch

Croccante di nocciole

By
From
The Collection
Makes
1 kg
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
400g caster sugar
100g honey
2 tangerines, zested, cut into strips, then into very small dice
500g hazelnuts, toasted and skinned
rice paper
1 lemon, cut in half

Method

  1. Melt the sugar and honey in a heavy-based pan over a gentle heat. Raise the heat slightly and, when the sugar begins to go a blondish-brown colour, add the tangerine zest. Stir for a minute with a wooden spoon, then add the hazelnuts. Heat a little, stirring, until the hazelnuts are coated with the sugar syrup.
  2. Pour the very hot mixture onto the rice paper and use the lemon halves to spread it out to about 2.5cm thick (lemons are ideal for this because they do not stick to the mixture). As soon as it has cooled down, but is still warm, cut into cubes with a large knife. They will still be attached at the bottom. Wait until they are completely cold, then break the cubes apart. Put them in an airtight jar and enjoy them when you feel like it. At Christmas they are served at the end of the meal.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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