Fleur de Sel and Hazelnut Brittle

Fleur de Sel and Hazelnut Brittle

If I was asked to name my favorite cookies of all, that would be it. Although, I’m not so sure that they can be actually considered as cookies per se. Or maybe they can because of their shape, in this particular case. Anyway, they are my favorite thing.

Makes a lot. It is really not possible to track the exact quantity since a lot of them become stolen, or eaten by the baker herself during the process…


  • 1 cup sugar
  • 1/3 cup water
  • 1/8 tsp cream of tartar
  • ½ cup finely ground toasted hazelnuts (or other nuts of your choice)
  • Fleur de sel for sprinkling on the cookies


Preheat the oven to 350F.

Line a large baking pan or a cookie sheet with parchment, foil, or a silicone mat. Set aside.

In a heavy small saucepan over moderate heat, stir together the sugar, water, and the cream of tartar. Cook, stirring occasionally, until the sugar dissolves, then raise the heat to moderately high and boil without stirring, occasionally brushing down sides of the pan with a wet pastry brush, until syrup turns golden caramel in color. Pour the caramel onto the prepared baking pan and let cool completely.

Brake the caramel into 1-inch pieces and grind in a food processor to the consistency of granular sugar. Stir in the ground nuts.

Reline the baking sheet with parchment paper, foil, or a silicone mat. Spread the caramel mixture very thinly inside a round (or any shape, according to your preference) cookie cutter placed on the prepared baking sheet. Gently lift the cookie cutter and repeat until you have 8-10 circles. Carefully place the sheet in the oven to melt the caramel, for about 3-4 minutes. Remove from the oven. Immediately, sprinkle each round with the Fleur de Sel. If you want to shape the cookies, quickly, before the caramel sets, place the cookies on a rolling pin (for example) and let them cool and harden. If the cookies had set before you shaped them return the cookies in the oven for a moment.

Store the praline in a cool dry place, for 2 weeks.

It’s not recommended to make the brittle when the weather is very humid.

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14 Responses to “Fleur de Sel and Hazelnut Brittle”

  1. I love the combination of salt and caramel! But I’ve never had these…they look so tasty..

  2. I love these type of cookies! Pure pleasure in each bite!

  3. Basma, they are worth to try. I love them on their own with espresso, or as accompaniment for ice creams, mousses, custards, basically anything smooth and creamy.

    Melody, I can’t disagree with you!

  4. wait a second, these are your favorite cookie of all? they must be dang good then, so i guess i’ll just have to try them out for myself! shouldn’t be too hard–they look delicate and delicious. :)

  5. Grace, thank you :) They are translucent and fragile, and very good indeed.

  6. I made something like this recently too, with salty peanuts. They were for a dessert, but I think most of it went into my mouth while I was making them!

  7. just on question, when do you add the cream of tartar?

  8. Gudrun, the cream of tartar is added in the beginning, it’s combined with sugar and water in a saucepan. Thanks for pointing it out, I’ll correct the recipe.

  9. Hi!!! Im really in love of your recipies and the way you present them, they are full of love and care. Im kind of an amateur cooking desserts but i feel so happy when people react to my food in a good way. ^_^! Thank U very much for let people know how to make such beautiful recipies!!!
    By the way, in this moment i´m so happy that web exist jajajajaj im from Mexico, hope some day you can visit this country also full of flavors *-*!!


  10. Rosseve, thank you very much for your kind words! I am truly touched!
    We went to Cancun for our vacation last year. Everything was absolutely fabulous, food was delicious! And I can’t agree with you more – the country is full of flavors.

  11. It looks lovely….as if I was starring at a bowl of delicate “gold”! Thanks for sharing and for posting! I love your site, Always!

  12. what’s fleur de sel? I really want to make all this thing… but I just cant stand to do the cleaning. =(

  13. Good morning,

    Please accept my apologies if my english is not perfect.
    I lieve in Tavira, Portugal, where is located one of the best Fleur de Sel of the world.
    At the moment I am tryng to create my own blog which offers a selection os local and tradicional product such as Flor de Sal of Tavira, carob flour, etc.
    I think that you recipes are really amazing! I woul like to ask you permission to post them in my blog, with your credits of course.

    Looking forward to hearing from you,


  14. I would say this is a Tuile.

    Omg, they look delish.

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