BRITTLE RECIPE FEATURING MINERVA BUTTER

INGREDIENTS

2 cups chopped roasted hazelnuts

11 oz chopped semi-sweet chocolate

1 cup butter, cubed

1 cup sugar

3 Tbsp cold water

INSTRUCTIONS

Chop the nuts and the chocolate. If you’re using a food processor, don’t over process. On a greased sheet pan, layer half of the nuts and then half of the chocolate. Set aside.

In a heavy, tall saucepan, combine the butter, sugar and water. Cook over medium heat until a candy thermometer reads 290 degrees (soft-crack stage), stirring occasionally. Immediately pour the mixture over the chocolate and nuts in the sheet pan. Sprinkle the remaining chocolate and nuts on the hot mixture.

Refrigerate until set. Break into pieces to serve.