|310 grams||Peeled hazelnuts|
1 Roast the hazelnuts in the oven at 225c/425f/Gas 7 for about four minutes until golden. Don't over-roast or they will go bitter, and you won't be able to use them. Put the sugar and water in a thick-bottom pan and place on a medium to high heat.
2 The mixture will start to bubble and then turn into a clear syrup. To begin with, it will gradually start to colour in parts or from the sides.
Gently and carefully shake the pan, just moving it to mix the patches of colour.
3 When it's all golden brown, carefully tip it away from you and gently add the nuts. Turn the heat to a simmer and gently stir to coat the nuts in caramel.
4 When dark golden brown, turn out onto a clean, lightly oiled tray or onto greaseproof paper on a surface that won't burn. It will cool to a flattish solid sheet.
5 After 20 minutes or when cold, smash up roughly and pulse in a processor into chunky pieces about 1/2cm/ ¼" in size. Remove half the praline and pulse the rest to a powder or put in a tea- towel and bash with a rolling pin. Add both lots to the semi-freddo mixture.
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Recipe by: The Naked Chef
Converted by MM_Buster v2.0l.
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