Yield: Yields four 8-inch Belgian waffles and 1 generous cup syrup
Far from innocent breakfast fare, these deep chocolatey waffles are made all the more sophisticated by a seductive nutty brown-butter syrup (once you try it, you’ll want to pour it over everything in sight).
If you can’t find peeled hazelnuts in your supermarket, spread skin-on hazelnuts on a rimmed baking sheet and toast them in a moderately hot oven until the skins dry and crack, 5 to 6 minutes. Wrap the toasted nuts in a clean kitchen towel and rub off the skins.
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Is nutrition information (per serving):Calories: 1010, for 1 waffle, or 4 waffles?Recipe does not state what a serving size is.
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