hazelnut praline

100g hazelnuts
50g caster sugar

Preheat the oven to 170°C (150°C for fan oven). Place the hazelnuts directly onto a baking tray and toast in the oven for 20 minutes. While the nuts are toasting, put the caster sugar in a heavy bottomed saucepan and heat over a medium heat until it melts. Watch it constantly so that it does not burn.

As the sugar begins to turn golden and caramelise, add the hazelnuts and stir to coat them in the syrup. Continue stirring over a medium heat until golden brown. Pour the mixture out onto a baking tray lined with grease proof parchment and allow to cool.

Break the solid mass of nuts into chunks, place in a food processor and pulse blitz to desired chunkiness or powderyness. I blitzed mine until quite fine – ensuring I didn’t over blitz it as this will then turn from powder into paste. Alternatively you can bash them with a rolling-pin.

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About thewishfulhousewife

I am a thirty-something professional living and working in London. As a child I envisioned my life sprawl starting with half a decade of intense work and a glittering career, firmly followed by marriage, children and a life as a blissful housewife, passionate cook and writer. Now in my thirties I wonder how my plan fell apart? And so now my days are spent staring deligently at an office computer whilst my mind runs rampant inventing new recipes, dreaming of a way to become a trendy housewife in an age where it's no longer fashionable - as I long to lose the nine-to-five. View all posts by thewishfulhousewife

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