Hazelnut praline

Hazelnut praline

By
From
100 Best Cakes and Desserts
Makes
200 g
Photographer
Mark Roper

These fabulous caramelised hazelnuts are delicious served with ice cream or sprinkled on fruity desserts.

Ingredients

Quantity Ingredient
55g caster sugar
2 drops red
150g roasted skinned hazelnuts

Method

  1. Lightly oil a sheet of baking paper and place on a baking tray.
  2. Combine the sugar, vinegar and 21/2 tablespoons water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar starts to caramelise. Make sure it doesn’t burn.
  3. Add the hazelnuts and, using a wooden spoon, stir over low heat for 2 minutes or until the hazelnuts are well coated with the caramel.
  4. Very carefully transfer the caramelised hazelnuts onto the oiled baking paper and spread the nuts using a wooden spoon (don’t touch the mixture as it will be very hot). Set aside to cool completely, then store in an airtight container until required. You can break it into pieces for easier storage if you wish.
  5. Make the praline by cutting the caramelised hazelnuts into small pieces using a large knife or blender.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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