Oregon Hazelnut Crunch

From Recidemia
Jump to: navigation, search


Makes 16 servings.



  1. Combine sugar, corn syrup, water and cream of tartar in a heavy saucepan; bring to a boil.
  2. Heat to the hard-crack stage [1] without stirring.
  3. Remove from heat and cool for about 5 minutes, stirring periodically.
  4. Add hazelnuts, almond extract and baking soda; stir briskly.
  5. Pour into a buttered 17 x 11 x 2-inch baking pan.
  6. Let cool before breaking into pieces.


  1. 'Hard-crack' is a test for candy at which point a drop of the syrup immersed in cold water separates into hard, brittle threads. On a candy thermometer, the hard-crack stage is between 300°F and 310°F.