Ingredients
- 150 g sugar
- 40 g water
- 200 g shelled hazelnuts
Instructions
Roasting hazelnuts
- Preheat the oven to 175°C.
- Spread the hazelnuts on a baking sheet lined with baking paper.
- Toast the nuts for 8-10 minutes until golden brown.
Preparing caramel
- Put the water and sugar in a saucepan and bring to a boil.
- Without stirring, allow the sugar to caramelize to a golden brown color.
Adding nuts
- Add the warm hazelnuts to the caramel.
- Stir until nuts are completely coated with caramel.
Cool
- Pour the mixture onto a baking sheet lined with baking paper.
- Allow to cool completely and harden.
Making praline
- Break the caramelized nuts into pieces.
- Put the pieces in a (strong!) blender.
- Blend for several minutes until smooth.
Source and inspiration : CVO Ghent – cooking and fat diets course
