Crunchy and Scrummy Hazelnut Brittle Recipe with Milk Chocolate Topping
Rated 5.0 stars by 1 users
Category
Nuts
Servings
10
Prep Time
12 minutes
Cook Time
10 minutes
Calories
110
This hazelnut brittle recipe delivers a perfect balance of crunchy caramelized sugar, toasted hazelnuts, and a smooth milk chocolate drizzle.
Ready in about 40 minutes, it yields 12 delightful pieces, each with around 110 kcal (without chocolate).
Simple to make and ideal for sharing or gifting, this sweet treat combines nutty richness with a touch of sea salt for an irresistible snack.
Ingredients
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150g granulated sugar
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50g light muscovado sugar
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50ml water
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1 tbsp golden syrup (20g)
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1 tsp white wine vinegar (5ml) or lemon juice
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100g shelled, toasted hazelnuts
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25g unsalted butter, cubed
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½ tsp fine sea salt
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75g Whitakers Milk Chocolate, chopped
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½ tsp coconut oil (to loosen)
Milk Chocolate Topping
Directions
Toast the Hazelnuts (if not pre-toasted):
Preheat oven to 160°C fan (180°C/350°F).
Spread hazelnuts on a baking tray and toast 8–10 minutes until fragrant.
Rub in a clean tea towel to remove most skins.
Cool.
Prep Your Surface:
Line a large baking tray or baking sheet with non-stick baking parchment.
Have your toasted hazelnuts and butter at the ready.
Cook the Sugar Syrup:
In a medium saucepan, combine granulated sugar, muscovado sugar, water, golden syrup and vinegar.
Stir gently over medium heat until the sugar dissolves.
Clip on a sugar thermometer if you have one.
Caramelize:
Increase heat to high and boil without stirring.
If needed, gently swirl the pan to ensure even colour.
Watch for the syrup to reach 150°C (hard-crack stage) or a deep amber colour (approx. 10–12 minutes).
Finish the Brittle:
Quickly remove from heat.
Stir in the butter and salt until melted and combined. Immediately mix in the toasted hazelnuts.
Spread & Set:
Pour the hot brittle onto the prepared tray and tilt to an even layer (aim for 3–4 mm thickness).
Work swiftly—caramel sets fast.
Allow to cool completely (20 minutes).
Break into Pieces:
Once firm, lift the parchment and snap the brittle into 12 roughly equal pieces.
Chocolate Drizzle:
Melt the chopped Whitakers Milk Chocolate and coconut oil together in a heatproof bowl over simmering water.
Drizzle over the cooled brittle with a spoon or piping bag.
Allow the chocolate to set.
Recipe Notes
More Tasty Home Recipes:
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 10 delicious portions of hazelnut brittle.
Calories per serving: 110 calories.
Remember: Please tag #whitakerschocolates with photos of your hazelnut-flavoured brittle.
Thermometer vs Sight: If you don’t have a sugar thermometer, look for a deep golden-amber colour—avoid too dark (bitter) or too light (sticky).
Even Thickness: Use an off-set spatula to smooth the brittle quickly once poured.
Variations: Swap half the hazelnuts for chopped almonds, pistachios or pecans; add a pinch of chilli flakes for a spicy kick.
Serving Suggestions:
As a Dessert Accent:Break into smaller shards and sprinkle over vanilla ice cream or whipped cream-topped desserts for added crunch.
Party Platter:Arrange pieces on a charcuterie board alongside dried fruits, cheeses, and other nuts for a sweet contrast.
Coffee or Tea Pairing:Serve with espresso, black coffee, or Earl Grey tea to complement the nutty and chocolatey flavors.
Gift Idea:Package in a decorative tin or cellophane bag tied with ribbon for a homemade gift at holidays or special occasions.
Snack on the Go:Keep pieces in an airtight container for a quick, satisfying sweet treat during the day.
How to Store Your Hazelnut Brittle with Drizzled Chocolate
Container:Place the brittle in an airtight tin or container to protect it from moisture and air, which can make it sticky or soft.
Layering:If stacking pieces, separate layers with non-stick baking parchment or wax paper to prevent the chocolate drizzle from sticking.
Environment:Store at room temperature in a cool, dry place, away from heat sources or humid areas like near a stove or sink.
Duration:The brittle will stay fresh for up to 2 weeks when stored properly.
Avoid Refrigeration:Do not store in the fridge, as moisture can soften the caramel and affect the chocolate’s texture.
By following these steps, your homemade brittle will maintain its crisp texture and rich flavor for maximum enjoyment.
