croccante di nocciole.

I'm making this very soon. I've got a big-ass bag of hazelnuts sitting around not getting any younger and a sugar tooth the size of the moon, also not getting any younger, etc.

I made this, and I have to say either my recipe or my technique's not perfect, or both. I don't know if the problem was my raw sugar (vs. white refined) or the 4 tbsp water I added or my impatience to be finished, but the caramel came out a little grainy and the end result isn't as toothshatteringly brittle as I would like

I definitely should've read David Lebovitz's caramel primer first, but I'm not saying we're not going to eat our end results.


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