HAZELNUT CRUNCH (NOCI CROCCANTE)
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 1 1/2 pounds
Number Of Ingredients 8
Steps:
- Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, 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 stand until hard.
- Break the brittle into pieces and store in an airtight container at room temperature. If desired, serve over your favorite ice cream.
HAZELNUT CRUNCH: NOCI CROCCANTE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 1 1/2 pounds
Number Of Ingredients 8
Steps:
- Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, 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 stand until hard.
- Break the brittle into pieces and store in an airtight container at room temperature. If desired, serve over your favorite ice cream.
HAZELNUT CRUNCH
We recommend serving this delicious topping with any holiday side dish, including our Shredded Brussels-Sprout Salad. For extra, double these amounts -- it won't go to waste.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 40m
Yield Makes 1 1/4 cups
Number Of Ingredients 6
Steps:
- Heat oil in a medium skillet over medium-high. Add rosemary and lemon zest and cook until fragrant, 30 seconds to 1 minute. Add hazelnuts and cook, stirring frequently, until nuts are golden brown and rosemary and lemon zest are crisp, 1 to 2 minutes more.
- Add sugar and lemon juice and continue cooking, stirring, until liquid darkens and nuts begin to caramelize, just a few seconds. Season with salt and pepper. Transfer to a bowl and let cool completely, about 30 minutes. Break apart into smaller pieces as desired. Crunch can be made ahead and stored in an airtight container at room temperature up to 2 days.
HAZELNUT CRUNCH MINCE PIES
Jazz up your homemade mince pies by adding grated apple and orange zest - try a pretty star shaped lid, finished with a crisp nutty topping
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Put the flour, half the hazelnuts, the icing sugar and butter in a food processor and blitz to a sandy texture. Add the egg yolk and 1-2 tbsp water, and blitz briefly until the dough clumps together. Tip out onto a work surface and knead the dough a little until smooth. Flatten to a puck shape, wrap in cling film, then chill for 30 mins.
- Mix the mincemeat, apple and orange zest in a bowl. Heat oven to 200C/180C fan/gas 6. Unwrap the pastry and roll out on a lightly floured surface to the thickness of a £1 coin. Stamp out 12 circles with a 10cm fluted biscuit cutter and use them to line a 12-hole muffin tin.
- Fill each pie with the mincemeat mixture. Scrunch up the pastry trimmings and re-roll to the same thickness as before. Stamp out 6 circles using an 8cm cutter, and 6 stars. Put the remaining hazelnuts in a dish and lightly whisk the egg white in another. Brush a little egg white around the inner rim of each pie, then brush one side of each pastry lid, and the stars. Press each lid into the hazelnuts, egg-side down, so they stick, then lightly press on top of the pies, nutty-side up. Repeat with the stars and place these on the remaining pies.
- Bake for 20 mins or until golden and crisp. Leave to cool in the tin for 5 mins, then scoop out and cool on a wire rack. Dust with icing sugar before serving. Will keep in a sealed container for 3 days.
Nutrition Facts : Calories 347 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
SHREDDED BRUSSELS-SPROUT SALAD WITH HAZELNUT CRUNCH
Caramelized hazelnuts flavored with fresh rosemary and lemon set this slaw-like Brussels sprout salad apart.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Toss together sprouts, juice, oil, and 3/4 cup crunch; season with salt and pepper. Serve immediately, sprinkled with remaining 1/4 cup crunch.
HAZELNUT TOFFEE CRUNCH
This buttery toffee is SO easy and quick! The chocolate combined with the hazelnuts is incredibly yummy!!
Provided by LBUTTON
Categories Desserts Candy Recipes Toffee Recipes
Time 20m
Yield 32
Number Of Ingredients 5
Steps:
- Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
- Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.
- In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 9.9 g, Cholesterol 10.3 mg, Fat 9.3 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 34.3 mg, Sugar 7.9 g
HAZELNUT CRUNCHERS
Ruth Sayles of Pendleton, Oregon reveals, "I often make ice cream sandwiches using these yummy cookies."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars. Add egg and vanilla; mix well. Combine dry ingredients; add to creamed mixture and mix well. Stir in chips and nuts. Shape into 1-1/2-in. balls; place on greased baking sheets. Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack to cool.
Nutrition Facts : Calories 309 calories, Fat 18g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 164mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
HAZELNUT CRUNCH CAKE WITH MASCARPONE AND CHOCOLATE
Giada De Laurentis' use of a "box cake" is exquisite! I normally don't like to use a "box cake" for an important evening but . . . . .! It is delicious and we loved it! Creamy and not too sweet. Of course, the combination of chocolate and hazelnuts is awesome! The Food Network.10/23/2008
Provided by Manami
Categories Dessert
Time 1h
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE CAKE:.
- Preheat the oven to 350º F.
- Butter and flour 2 (8-inch) cake pans.
- Prepare the cake mix according to package instructions.
- Divide the batter between the 2 cake pans and bake according to package instructions; remove from the oven and let cool on a wire rack.
- FOR THE CRUNCH:.
- Place the toasted nuts close together in a single layer on a parchment-lined baking sheet.
- Combine the sugar and water in a small saucepan over medium-high heat.
- Stir the sugar mixture until dissolved.
- Bring to a boil and let cook until the sugar is light brown, about 8 minutes.
- Let the bubbles subside then pour the caramelized sugar over the nuts.
- Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes.
- When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces; set aside.
- FOR THE FILLING:.
- Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl.
- Using an electric mixer whip the cream mixture to soft peaks.
- Fold the crunch mixture into the whipped cream.
- FOR THE TOPPING:.
- Place the chocolate, sugar and zest in a food processor.
- Process the mixture until the chocolate is finely ground.
- ASSEMBLY OF CAKE:.
- Put 1 cake on a serving plate.
- Top with 1-inch of the whipped cream crunch mixture.
- Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture.
- Sprinkle the top and sides of the cake with the ground chocolate.
- Serve & Enjoy!
Nutrition Facts : Calories 754.6, Fat 47.2, SaturatedFat 12.3, Cholesterol 102.9, Sodium 574.2, Carbohydrate 82, Fiber 3.9, Sugar 55, Protein 9.9
HAZELNUT CRUNCH CAKE WITH HONEYED KUMQUATS
Categories Cake Food Processor Mixer Fruit Nut Dessert Christmas Winter Honey Kumquat Hazelnut Bon Appétit Pescatarian Peanut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 32
Steps:
- For nut crunch:
- Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally. Mix in nuts. Pour onto foil; cool completely. Coarsely chop nut crunch. Set aside.
- For kumquats:
- Starting at rounded end, cut cross into each kumquat to within 1/4 inch of stem end. Bring wine, sugar, honey, and star anise to boil in heavy large saucepan, stirring until sugar dissolves. Scrape in seeds from vanilla bean; add bean. Add kumquats; simmer until almost tender, about 8 minutes. Using slotted spoon, transfer kumquats to plate; cool. Seed and finely chop enough kumquats to measure 2/3 cup (reserve remaining kumquats). Gently boil kumquat syrup until reduced to 11/4 cups, about 12 minutes. Cool.
- For cake:
- Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch or 17 x 11 x 3/4-inch baking sheet with foil; butter and flour foil. Finely grind nuts with flour in processor; transfer to medium bowl. Whisk in baking powder, spice, and salt. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in yolks and extracts. Beat in dry ingredients alternately with milk in several additions, just until combined. Using clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten, then fold in remaining whites. Spread batter evenly in prepared pan.
- Bake cake until tester inserted into center comes out clean, about 20 minutes for 17 x 11-inch cake and 28 minutes for 15 1/2 x 10 1/2-inch cake. Cool cake in pan on rack 20 minutes. Run knife around cake to loosen. Turn cake out onto foil-lined rack; cool completely. Cut hazelnut cake crosswise into 3 equal pieces.
- For frosting:
- Combine all ingredients in large bowl; beat to soft peaks (do not overbeat or mixture will curdle).
- Place 1 cake piece on platter. Spread 3/4 cup frosting over; sprinkle with 1/3 cup chopped kumquats and 1/3 cup nut crunch, then drizzle with 2 tablespoons kumquat syrup. Top with second cake piece. Spread 3/4 cup frosting over; sprinkle with 1/3 cup chopped kumquats and 1/3 cup nut crunch, then drizzle with 2 tablespoons kumquat syrup. Top with third cake piece. Spread remaining frosting over top and sides of cake. Drain remaining kumquats; remove seeds and any attached pulp. Top cake with kumquats, arranging like flowers. Do ahead Can be made 1 day ahead; cover and chill cake. Store remaining nut crunch and kumquat syrup at room temperature. Press remaining nut crunch around sides of cake. Drizzle 2 tablespoons syrup over cake and serve.
CHOCOLATE HAZELNUT CAKE WITH PRALINE CHOCOLATE CRUNCH
Provided by Elizabeth Falkner
Categories Cake Milk/Cream Mixer Chocolate Egg Dessert Bake Birthday Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 29
Steps:
- For praline chocolate crunch:
- Line 2 rimmed baking sheets with parchment paper. Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until amber in color, 7-8 minutes. Stir in hazelnuts, then pour onto 1 prepared sheet, separating nuts. Let cool.
- Transfer candied nuts to a food processor. Add hazelnut oil and purée until smooth to make praline paste.
- Combine both chocolates and 3 tablespoons praline paste in a medium metal bowl (reserve remaining praline paste for praline mousse layer). Set bowl over a saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove from heat and stir in salt, then cereal. Spread out in a thin layer (about 1/8") on second prepared baking sheet. Chill until set, about 30 minutes.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Cover and chill remaining praline paste.
- For cake:
- Preheat oven to 375°F. Line a 17x11x1" sheet pan with parchment paper; butter paper. Sift flour and cocoa powder into a medium bowl and set aside. Separate 4 eggs, placing yolks in a large bowl and whites in a medium bowl. Using an electric mixer, beat yolks with 1/2 cup sugar on medium speed until thick and light yellow, about 3 minutes. Beat in 4 whole eggs, one at a time, blending well between additions.
- Using clean, dry beaters, beat egg whites with remaining 1/2 cup sugar and corn syrup until slightly thickened and frothy, about 2 minutes. Add egg-white mixture to egg-yolk mixture and beat to blend. Add flour-cocoa powder mixture; fold just to blend. Spread out evenly on prepared baking sheet.
- Bake until a tester inserted into center of cake comes out clean, about 15 minutes. Let cool completely. Invert cake onto a large cutting board or baking sheet and peel off parchment. Brush cake all over with brandy. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- For nut ganache:
- Bring cream to a boil in a small saucepan. Purée hot cream, hazelnut butter, and salt in a food processor. Let cool to room temperature. With machine running, add butter, 1 tablespoon at a time, puréeing until smooth between additions. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before using.
- Praline Mousse:
- Combine chocolate, praline paste, and butter in a medium bowl. Bring 3/4 cup cream to a boil in a small saucepan; pour over chocolate mixture. Let stand for 1 minute, then stir until melted and smooth. Beat remaining 1 cup chilled cream until soft peaks form. Fold whipped cream into chocolate mixture. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Assembly:
- Spread nut ganache over cake and chill in freezer until set, about 15 minutes. Spread mousse over ganache and chill in freezer until set, about 15 minutes. Cut cake crosswise into thirds; stack layers on top of each other. Trim edges, then spread Chocolate Glaze epi:recipelinkover top and sides of cake. Freeze until set, about 1 hour. Place in refrigerator and chill overnight. DO AHEAD: Can be made 2 days ahead. Tent with foil and keep chilled.
- Let cake stand at room temperature for 30 minutes before serving. Break up praline chocolate crunch into large shards and arrange on top of cake. Garnish with roasted hazelnuts.
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