Hazelnut caramel

Hazelnut caramel

By
From
A la Mere de Famille
Makes
60
Prep
35 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
350g pouring cream
350g sugar
250g glucose syrup
70g Praline paste
50g unsalted butter
50g crushed roasted hazelnuts

Equipment

Quantity Ingredient
sugar thermometer

Method

  1. Making the caramel

    Put the cream in a saucepan and heat until it reaches about 80°C on a sugar thermometer. Put the sugar and glucose in a separate saucepan.
  2. Make a light caramel by putting a thin layer of sugar in the bottom of a saucepan. Over a medium heat, the sugar will melt and start to caramelise. Gradually add the rest of the sugar — don’t add too much at once because this might result in lumps of unmelted sugar. Remove it from the heat when it is still a pale brown colour. Watch the strength of the heat because caramel changes colour very quickly.
  3. Pour the cream into the caramel, stirring constantly, then add the praline paste. Cook the caramel until it reaches 116°C, then add the butter and the hazelnuts and combine well.
  4. Making the sweets

    Pour the caramel into a rectangular baking tray lined with baking paper. Allow to cool overnight at room temperature. Cut into squares and wrap each one in thick cellophane like a bonbon. Store away from moisture.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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