Caramel hazelnuts

Caramel hazelnuts

Croccante di nocciole

By
From
Venice
Photographer
Helen Cathcart

Ingredients

Quantity Ingredient
100g caster sugar
100g hazelnuts

Method

  1. Preheat the oven to 180°C. Toast the hazelnuts in the oven on a baking tray for around 6– 8 minutes until golden brown. Remove from the oven and set aside. Heat the sugar in a medium saucepan until it is caramel brown, add the nuts and stir through. Pour the mixture on to baking parchment on a baking tray and allow it to cool and set. Break up the nutty caramel into pieces with a rolling pin and scatter over ice cream.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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