The Trick to Tempering

Nut brittle is a simple enough recipe that many people take a crack at making it. Ask around and you’re sure to hear a few disaster stories, a lot of ‘what a mess’ exclamations and a mixed bag when it comes to results. On paper, brittle seems to be within reach, with simple ingredients and basic equipment. So, what’s the trick? After hundreds of batches of experimentation before landing on the perfect recipe, Rachel says there’s no way she’s sharing it. But the trick to obtaining the super crunchy bite that Hazelnut Hill’s brittle boasts has to do with the way she slowly brings the brittle to a boil, and watches with a careful eye to make sure it’s cooked to perfection.

“Consistency is the hardest thing about brittle,” she says. “There’s a very specific sheen that the brittle takes on when it’s time to stop the process. A split second too long or too short and you miss the mark. I’ve thrown out a lot of first, second and fiftieth attempts.” It’s been a long time since Rachel’s made a bad batch, but she admits it can still happen. “That’s why we test every batch for quality and that perfect snap. Brittle that’s chewy is a disappointment.”

To be sure the hazelnut brittle you order from our kitchen keeps its crunch, be sure to close the bag tightly or transfer the brittle to an airtight container. Better yet, avoid leftovers and you’re sure to be sweetly satiated. Tempted? Test our tasty brittle.