Burnt Sienna Hazelnut
Indulge in the rich, nutty decadence of the Burnt Sienna Hazelnut, a heavenly treat that combines the warmth of toasted hazelnuts with the luxurious texture of homemade caramel. This recipe is a sensory delight, featuring golden amber caramel infused with vanilla and a touch of sea salt, perfectly balanced by the earthy crunch of roasted hazelnuts. With just a handful of ingredients and simple steps, you’ll create lusciously chewy bars that are as beautiful as they are delicious. Ideal for gifting, entertaining, or savoring as a sweet indulgence, these caramel hazelnut bites are the ultimate fusion of gourmet flavor and rustic charm. Prep, roast, and caramelize your way to dessert bliss in just 35 minutes!
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Recipe Information
Ingredients
- 200 grams hazelnuts
- 150 grams granulated sugar
- 100 grams unsalted butter
- 120 milliliters heavy cream
- 1 teaspoon vanilla extract
- 0.5 teaspoons sea salt
Instructions
Preheat your oven to 180°C (350°F). Spread the hazelnuts evenly on a baking sheet and roast them for 10 minutes or until their skins begin to flake and they become fragrant.
Once roasted, transfer the hazelnuts to a clean kitchen towel and rub them to remove the skins. It's okay if a few skins remain. Roughly chop the hazelnuts and set them aside.
In a medium saucepan, combine the granulated sugar and 2 tablespoons of water. Cook over medium heat, swirling the pan gently (do not stir) until the sugar dissolves and turns a deep amber color, about 8-10 minutes. Watch carefully to prevent burning.
Reduce heat to low and carefully whisk in the butter until fully melted and incorporated. Slowly pour in the heavy cream while whisking continuously. Be cautious, as the mixture will bubble vigorously.
Stir in the vanilla extract and sea salt. Continue cooking the caramel for another 2 minutes, then remove from heat.
Stir the chopped hazelnuts into the caramel mixture, ensuring they are well-coated.
Pour the mixture into a parchment-lined 8x8-inch (20x20-cm) baking pan and spread it evenly. Let it cool to room temperature before transferring it to the refrigerator to set for at least 2 hours.
Once set, remove the caramel hazelnut block from the pan and cut it into small squares or bars using a sharp knife. Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.2 g | 317% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 157.7 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 30 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
