Hazelnut Brittle

• 1/2 cup sugar
• 2 tablespoons water
• 2 tablespoons light corn syrup
• 1 tablespoon unsalted butter
• 1 1/4 cups skinned roasted hazelnuts, coarsely chopped (about 6 ounces)
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon pure vanilla extract

1. Line a baking sheet with buttered parchment paper.
2. In a medium saucepan, combine the sugar, water, corn syrup and butter and bring to a boil, stirring until the sugar is melted.
3. Cook over moderate heat without stirring until the syrup reaches 270 on a candy thermometer, about 10 minutes.
4. Stir in the chopped hazelnuts, salt, baking soda and vanilla and cook until the mixture is golden, about 3 minutes longer.
5. Immediately pour the hot hazelnut brittle onto the prepared parchment and spread it in a thin layer using a spatula.
6. Let the hazelnut brittle cool completely, then break into pieces.

sugar, water, light corn syrup, unsalted butter, hazelnuts, salt, baking soda, vanilla

Taken from www.foodandwine.com/recipes/hazelnut-brittle (may not work)