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Croccante di Nocciole
Hazelnut Crunch
Preparation info
- Makes
1 kg
- Difficulty
Easy
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
This is a popular sweet at every village festa (fete), especially in the South, and one that announces that Christmas is approaching. It can be made with almonds (as in the photograph on the right), pistachios or mixed nuts but toasted hazelnuts are my favourite.
Ingredients
Method
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.
Pour the very hot mixture on to the rice paper and use the lemon halves to s