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Caramelized Gianduja
Preparation info
- Makes
650 g
- Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
Ingredients
150 g 5½ oz 1 cup 150
Method
- Put the almonds and hazelnuts in a saucepan. Put the sugar and water in another pan, bring to the boil and continue to cook to 118°C (244°F). Pour the syrup over the nuts and place over a medium heat and continue to cook, stirring, until the nuts have caramelized. Pour the nuts onto a non-stick baking mat and separate the nuts as they cool.
- Once cooled, place the
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