Ingredients
- 100 g hazelnut paste (1/3 cup)
- 1/3 recipe Hazelnut Brittle (page 170) [80 g (1/2 cup)]
- 80 g feuilletine (1 cup)
- 20 g confectioners sugar (2 tablespoons)
- 3 g kosher salt (3/4 teaspoon)
Instructions
- Follow the procedure for the peanut butter crunch, substituting the hazelnut paste and brittle for the peanut butter and brittle.
- If you want to make this nut crunch gluten-free, substitute 1/2 recipe hazelnut brittle for the feuilletine.
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