Hazelnut and pistachio crunch

Hazelnut and pistachio crunch

Croccante di nocciole e pistacchi

By
From
Vegetables
Makes
1kg
Photographer
Laura Edwards

This is perhaps the favourite Italian way of using hazelnuts, in a celebratory sweet that makes its appearance towards Christmas, and at festas from north to south. It can be made with almonds as well, or a mixture, as here. Eat as a sweet after a meal – or whenever you like!

Ingredients

Quantity Ingredient
2-3 sheets rice paper
400g golden caster sugar
100g runny honey
1 orange, finely grated zest
250g shelled hazelnuts
250g shelled pistachio nuts
1 lemon, halved

Method

  1. Line two baking sheets with rice paper.
  2. Put the sugar and honey into a large, heavy-based saucepan, and melt together gently. When melted, raise the heat slightly and cook until the sugar turns a light brown in colour. Add the orange zest and stir for a minute with a wooden spoon. Add the hazelnuts and pistachios, and stir together until the nuts are coated with syrup.
  3. Pour this mixture on to the paper-lined baking sheets, and use the lemon halves as spatulas to spread the mixture out to about 2.5cm in thickness. (The lemons will not stick, unlike a wooden or plastic spatula.)
  4. While still warm, cut the sticky mixture into whatever shapes you like – cubes of about 4cm square are best. When completely cold, break the croccante into pieces, and store in an airtight jar.
Tags:
Carluccio
vegetables
vegetarian
Italian
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