Speckled Vanilla-Hazelnut Brittle

Vegetarian
Gluten Free
Health score
2%
Speckled Vanilla-Hazelnut Brittle
36 min.
7
506kcal

Suggestions


Indulge your sweet tooth with our delightful Speckled Vanilla-Hazelnut Brittle, a decadent dessert that promises to impress with its delicious complexity and irresistible crunch. Perfectly vegetarian and gluten-free, this brittle strikes a harmonious balance between rich, nutty flavors and the sweet warmth of vanilla bean paste. Ideal for sharing with friends and family, this recipe serves up to seven, making it a fantastic choice for gatherings, celebrations, or simply a treat for yourself after a long day.

In just 36 minutes, you will create a delectable candy that boasts a stunning visual appeal with its speckled appearance from the banana chips intermingling with the rustic hazelnuts. The unique addition of dried banana chips sets this brittle apart, introducing a fruity twist that tantalizes the palate while complementing the nutty crunch. Your candy thermometer will guide you to candy-making perfection as you closely monitor the bubbling concoction, transforming simple ingredients into a fabulous treat.

Once cooled, you can break the brittle into rustic pieces, making it perfect for gifting or enjoying on your own. Each bite delivers a satisfying combination of textures and flavors, proving to be an enthralling combination of sweet and savory. Whether you enjoy it alongside your favorite tea or crush it up to sprinkle over desserts, our Speckled Vanilla-Hazelnut Brittle is sure to become a beloved addition to your dessert repertoire!

Ingredients

  • 0.5 teaspoon baking soda 
  • 0.5 cup banana chips dried
  • tablespoons butter melted
  • 0.5 cup plus light
  • 1.8 cups granulated sugar 
  • 1.5 cups hazelnuts with skins
  • 0.3 teaspoon salt 
  • tablespoon vanilla paste 
  • 0.5 cup water hot

Equipment

  • frying pan
  • baking sheet
  • sauce pan
  • oven
  • colander
  • candy thermometer

Directions

  1. Spread hazelnuts in a single layer on a 15" x 10" jelly-roll pan.
  2. Bake at 350 for 5 to 10 minutes or until skins begin to split.
  3. Transfer warm nuts to a colander; using a towel, rub briskly to remove skins. Coarsely chop nuts.
  4. Cook sugar and next 3 ingredients in a large heavy saucepan over medium heat, stirring constantly, until mixture starts to boil. Boil without stirring until a candy thermometer registers 29
  5. Carefully stir in nuts using a clean spoon.
  6. Remove from heat, and stir in banana chips and remaining ingredients. (Baking soda will cause candy to foam.) When foaming subsides, quickly pour candy onto a buttered baking sheet.
  7. Pour as thinly as possible without spreading. After 2 to 3 minutes, use 2 buttered forks to stretch and pull brittle as fast as possible before brittle starts to break. Cool completely, and break into irregular size pieces. Store in an airtight container.

Nutrition Facts

Calories506kcal
Protein3.05%
Fat38.52%
Carbs58.43%

Properties

Glycemic Index
22.01
Glycemic Load
38.73
Inflammation Score
-3
Nutrition Score
10.21739121818%

Flavonoids

Cyanidin
1.73mg
Catechin
0.31mg
Epigallocatechin
0.71mg
Epicatechin
0.06mg
Epigallocatechin 3-gallate
0.27mg

Nutrients percent of daily need

Calories:506.02kcal
25.3%
Fat:22.75g
35%
Saturated Fat:5.99g
37.45%
Carbohydrates:77.64g
25.88%
Net Carbohydrates:74.67g
27.15%
Sugar:73.15g
81.28%
Cholesterol:12.9mg
4.3%
Sodium:216.62mg
9.42%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.05g
8.1%
Manganese:1.68mg
84.24%
Vitamin E:4.01mg
26.74%
Copper:0.46mg
23.05%
Vitamin B1:0.19mg
12.34%
Fiber:2.96g
11.85%
Magnesium:47.06mg
11.77%
Vitamin B6:0.16mg
8.04%
Phosphorus:79.41mg
7.94%
Folate:30.09µg
7.52%
Iron:1.31mg
7.29%
Potassium:210.1mg
6%
Zinc:0.8mg
5.3%
Vitamin K:4.15µg
3.95%
Calcium:36.07mg
3.61%
Vitamin A:160.12IU
3.2%
Vitamin B5:0.28mg
2.8%
Vitamin B3:0.51mg
2.54%
Vitamin B2:0.04mg
2.45%
Vitamin C:2mg
2.43%
Selenium:1.24µg
1.77%
Source:My Recipes