Croccante di Nocciole

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Croccante di Nocciole

Wild Hazelnut Crunch

Almost every year I make these sweets a couple of weeks before Christmas and store them in an airtight jar to keep them crisp. I put them into little individual cellophane bags to give as presents. A little care is needed when cooking them, as the liquid caramelised sugar used to make the hazelnuts stick together is extremely hot and can burn: I use a half lemon as my shaping tool to save my fingers.

Makes 1kg (2 1/4 lb)

[mpprecipe-recipe:69]