1Line a baking sheet with parchment paper and set aside.
2Place sugar, water, and corn syrup or agave nectar in a medium saucepan and stir to combine. Cook over medium-high heat, without stirring, until mixture starts to brown, about 14 minutes. Gently swirl the pan until the mixture is an even, deep amber color, about 1 minute more.
3Immediately remove from heat and quickly stir in nuts and salt. Pour immediately onto the prepared baking sheet, spread in an even layer, and let cool. Once cool, break into small pieces and serve.
You’ll find a triple hit of hazelnut goodness in these creamy two-bite truffles: hazelnut liqueur, chocolate-hazelnut spread, and toasted salted hazelnuts. Eating just one of these über rich chocolate bites will leave you satisfied.
Three Cheese Mac and Cheese with Panko Bread Crumb Topping
This three cheese mac and cheese with Cheddar, Asiago, and Romano is creamy, gooey, gloriously cheesy, and beautifully crisp on top thanks to the panko bread crumbs.