Hazelnut praline
Crunchy deliciousness, perfect for topping a cake
COOKING TIME
10
MINUTES
Ingredients
- 110g (4oz) granulated sugar
110g (4oz) skinned hazelnuts
Method
Spread the sugar evenly over the base of a heavy stainless-steel saucepan. Scatter the nuts evenly over the sugar. Put over a low heat until the sugar turns caramel colour.
Do not stir, carefully rotate the pan until the nuts are covered with caramel. When the nuts go "pop" pour the mixture on to an oiled marble slab or parchment paper, cool.
Keep some hazelnuts whole for decoration. Crush the remainder to a coarse gritty texture.
