Easy
2⅓ cups
Published 2014
VOLUME | WEIGHT | ||
water | |||
baking soda | |||
hazelnuts | |||
granulated sugar | |||
water |
In a
Set the hazelnuts on the baking sheet and bake for about 20 minutes, or until lightly browned. Stir once or twice to ensure even toasting and avoid overbrowning. Set the baking sheet on a wire rack. If not using the Silpat, transfer the hazelnuts to the second baking sheet.
In a small saucepan, preferably nonstick, stir together the granulated sugar and the
Immediately remove the pan from the heat and pour the caramel over the hazelnuts. Let it harden completely, about 15 to 30 minutes.
Remove the praline from the sheet and break it into several pieces. In a food processor, pulse the praline until it is powder fine.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.