Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
279
Calories
3g
Protein
18g
Fat
30g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Hazelnut | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup finely chopped Oregon hazelnuts
- 5 cups sugar
- 3/4 cup light corn syrup
- 1/2 cup butter
- 2 cups light cream
- =
Directions
1
1 Butter a square 8-inch pan.
2
2 Spread chopped hazelnuts evenly over bottom.
3
3 Combine sugar, corn syrup, butter and half the cream in a large, heavy sauce pan.
4
4 Heat to boiling over medium heat, stirring constantly.
5
5 Stir in remaining cream and cook to 245 on candy thermometer.
6
6 Immediately spread mixture over nuts in pan.
7
7 Cool and cut into squares.
Recipe sourced from
fandom