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Hazelnut Crunch Recipe
|Preserving sugar||7 Ounce (With Added Pectin, 200 Grams)|
|Water||3 1⁄2 Tablespoon|
|Unsalted butter||3 1⁄2 Ounce (100 Grams)|
|Chopped hazelnuts||3 1⁄2 Ounce (100 Grams)|
|Sea salt||1 Pinch|
Calories 525 Calories from Fat 314
% Daily Value*
Total Fat 36 g54.8%
Saturated Fat 13.8 g69.2%
Trans Fat 0 g
Cholesterol 53.3 mg17.8%
Sodium 53.4 mg2.2%
Total Carbohydrates 54 g17.9%
Dietary Fiber 2.2 g8.9%
Sugars 50.5 g
Protein 3 g6.6%
Vitamin A 12.4% Vitamin C
Calcium 5.1% Iron 2.5%
*Based on a 2000 Calorie diet
Put the sugar, water and butter in a pan and bring to the boil.
Spread a 2-3 mm / 1/16-1/8 inch layer of the mixture on a baking sheet lined with nonstick baking parchment.
Sprinkle with the hazelnuts and sea salt.
Bake in the preheated oven for about 15 minutes, until it turns a caramel colour.
Remove from the oven and leave to cool.