Step 1

Lightly oil a baking tray.

Step 2

In a dry heavy saucepan cook Chelsea White Sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Remove praline from baking sheet and break into pieces.

Step 3

Praline may be eaten as candy or ground in a food processor and used as a dessert topping.