Hazelnut Praline
Serves 12
Ingredients
Method
120 g. Hazelnuts
160 g. Sugar (Granulated)
20 ml. Water (Still)
This recipe makes 280g.
Put the sugar and water in a bowl and boil until it changes to a light caramel colour.
Place the warm roasted nuts onto a baking mat and pour the caramel over the top of the nuts.
When cool crush with a rolling pin or break into shards and place in the food processor and blend to a fine crumb consistency.
Store in a sealed container.