Recipe 5: Hazelnut Praline
Wonderful sprinkled over ice cream, pastries, and biscuits. Use in cheesecake bases or toppings or your favorite meringue recipe.
300 gram of hazelnuts
100 gram of sugar
4 tablespoons water
Roast hazelnuts in a pre-heated oven 180 degree C until golden brown.
Place the sugar and water in a heavy based pan and stir over a low heat until the sugar has dissolved. Continue to cook over a high heat, brushing down the sides of the pan as the sugar cooks to avoid crystallization. (pastry brush dipped in water is ideal). When medium brown, the caramel is ready.
Break into small pieces then crush or pulse in a food processor until coarsely ground.
Stores in an airtight container for at least 1 month