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Crunchy sweet made from hazelnuts and caramelized sugar
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Hazelnut brittle (25 g) has 128 calories. That works out to 510 calories per 100 g. It contains 14.3 g of carbs, 1.9 g of protein, 7.3 g of fat and 1.1 g of fiber. Its 0.4 mg of Manganese covers 18% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Hazelnut brittle is a crisp confection made by coating pieces of hazelnut in caramelised sugar, then letting the mixture cool into thin, irregular shards. It belongs to the wider tradition of nut brittles and praline-style sweets found across Europe and beyond; in Turkey, fındık krokan is also used to add crunch to pastries and desserts. Its glossy amber caramel and toasted-nut aroma make it as much a garnish as a sweet to eat on its own.
Enjoy a piece with coffee or tea, or crumble it over ice cream, custard or cake. Hazelnuts contribute some protein and fibre, but the caramel makes this an energy-dense treat with plenty of sweetness. If you want a lighter dessert, use a little brittle as a topping rather than serving it as the main sweet.
Selected: 100 g
510
KCAL / 100G
Carbs
57g
· 21% DV
Protein
7.5g
· 15% DV
Fat
29g
· 37% DV
Fiber
4.5g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 6% · Fat 50%
Vitamins
Vitamin E
7.5mg · 50% DV
B1
0.15mg · 13% DV
Biotin
4µg · 13% DV
B5
0.5mg · 10% DV
Minerals
Copper
1mg · 111% DV
Manganese
2mg · 87% DV
Phosphorus
140mg · 20% DV
Magnesium
80mg · 19% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 510 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.2g
MONOUNSATURATED
20g
POLYUNSATURATED
3g
Omega 6:3 ratio 50:1
Above the ideal 4:1 (50:1).
Hazelnut brittle is made by coating hazelnut pieces in cooked sugar, which cools into a hard, crunchy candy. Some recipes add a little butter or salt, but caramelized sugar and hazelnuts are the defining ingredients.
To make hazelnut brittle, melt sugar in a clean pan until it turns amber, then stir in toasted hazelnuts. Spread the mixture thinly on parchment and let it cool completely before breaking it into shards.
Hazelnut brittle turns sticky when it absorbs moisture from humid air or is stored before it has cooled completely. Keep fully cooled pieces in an airtight container in a cool, dry place, and avoid refrigerating them.
Store hazelnut brittle in an airtight container at room temperature, away from heat and humidity. Moisture quickly softens the caramel, so keep it separate from cakes, fruit, or other damp foods until serving.
Hazelnut brittle is a hard, crisp sheet or shard of caramelized sugar and nuts. Praline can mean nuts coated in caramel, but in many recipes it is crushed or ground into smaller pieces or a paste.
Hazelnut brittle is chewy when the sugar syrup has not cooked far enough before cooling, or when the candy later absorbs moisture. Cook the sugar to an amber caramel and let the thin layer cool fully in a dry place.
Freezing hazelnut brittle is usually unnecessary and can introduce condensation when it thaws, making the candy sticky. For the best crunch, store it in an airtight container at room temperature and protect it from humidity.
Crush hazelnut brittle over ice cream, cakes, brownies, or creamy desserts for a crunchy topping. Add it just before serving because moisture from frosting, custard, or ice cream softens the caramel.
Hazelnut brittle tastes bitter when the caramel is cooked until it burns, or when the hazelnuts are over-toasted. Take the sugar off the heat once it reaches an amber color and use evenly toasted nuts.
Hazelnut brittle is a sugary candy and can raise blood glucose, so it may need to be limited within a diabetes meal plan. Portion choices can depend on medication and individual targets; ask your clinician or dietitian for personal guidance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.