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Oregon Hazelnut Crunch recipe

Oregon is famous for its crop of sweethazelnuts. Embedded in a crystalline syrup, hazelnuts, also called’filberts,’ add crunch and richness to this amber-colored candy.

Recipe: Oregon Hazelnut Crunch

1 1/4 cups granulated sugar
1/4 cup light corn syrup
2 tablespoons water
1/8 teaspoon cream of tartar
1 cup hazelnuts
3 tablespoons almond extract
1/4 teaspoon baking soda

  • Combine sugar, corn syrup, water and creamof tartar in a heavy saucepan; bring to a boil. Heat to the hard-crackstage (see note) without stirring.
  • Remove from heat and cool for about 5minutes, stirring periodically. Add hazelnuts, almond extractand baking soda; stir briskly. Pour into a buttered 17 x 11 x2-inch baking pan. Let cool before breaking into pieces.

    Makes 16 servings.

    Note: ‘Hard-crack’ is a test forcandy at which point a drop of the syrup immersed in cold waterseparates into hard, brittle threads. On a candy thermometer,the hard-crack stage is between 300° and 310°F.

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  • Comments

    1 Comment


    Whip cream until soft peaks form, gradually adding powdered sugar and vanilla. Top each serving with whipped cream and a sprinkling of Oregon Hazelnuts. Makes 4 servings.

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