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Food blogger Izy Hossack makes Coffee Praline Ice Cream Pops
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Hazelnut Praline

Author Izy

Ingredients

  • 1/2 cup (70g) hazelnuts
  • 1/3 cup (65g) granulated sugar

Instructions

  • Preheat the oven to 180oC (350oF). Place the hazelnuts on a rimmed baking tray and into the oven to toast for 8-10 minutes until they start to smell nutty. 
  • Remove from the oven, tip into a clean kitchen towel and rub between the towel to remove the majority of the outer skin. Pick out the hazelnuts and transfer to a small bowl. 
  • Line the baking tray you were using with a non-stick baking mat (e.g. a silpat mat) or a piece of baking paper.
  • Heat the sugar in a silver saucepan (you want a silver one so you can see the colour of the sugar change) over a medium-low heat. Once it starts to melt, DON'T stir, just tilt and swirl the pan over the heat until it turns a light golden colour. Once this happens leave it for a little while longer to darken slightly more then stir in the nuts and quickly pour out onto the lined tray. 
  • Leave to cool completely before breaking up into rough chunks - you can either pulse it in a food processor or just chop by hand until it has the texture of coarse breadcrumbs.