Hazelnut brittle

MAKES 24

220 g (7¾ oz/1 cup) sugar

125 ml (4 fl oz/½ cup) water

35 g (1¼ oz/¼ cup) hazelnuts, lightly toasted, skinned and roughly chopped

finely grated zest of 1 orange

1  Line a 30 x 25 cm (12 x 10 inch) baking tray with baking paper.

2  Combine the sugar and water in a small heavy-based saucepan over medium–high heat and stir well until the sugar has dissolved. Cook without stirring, brushing down the sides with a pastry brush if necessary, for 10–12 minutes, or until golden. Quickly add the hazelnuts and zest and stir to combine. Pour immediately onto the prepared baking tray, spreading to cover the whole surface. Allow to cool.

3  Break into bite-sized pieces. Store in an airtight container.

NOTE: Toast the hazelnuts in a 180°C (350°F/Gas 4) oven for 5–10 minutes, or until lightly golden. Tip the nuts onto a clean tea towel (dish towel) and rub gently to remove the skins.