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Export 2 ingredients for grocery delivery
Step 1
Toast the hazelnuts in a dry frying pan or skillet on the stove over medium-high heat for about 5-7 minutes, until their skins start loosening and they get deep brown spots.
Step 2
Tip the toasted hazelnuts into a tea towel and use it to rub off their skins.
Step 3
Cool the hazelnuts completely and discard the loosened skins. Set aside until needed.
Step 4
Line a baking sheet or tray with a piece of baking/greaseproof paper.
Step 5
In a saucepan, combine the sugar and water. Cook over medium-high heat until the sugar has melted and turns a deep amber colour.
Step 6
Pour the caramel onto the lined baking sheet/tray in an even, thin layer.
Step 7
Allow to cool and harden completely, then cut into smaller shards with a sharp knife.
Step 8
Add the toasted and de-skinned hazelnuts and the broken-up caramel shards to the bowl of a food processor or blender.
Step 9
Start blending/processing the mixture. Initially, it will form a fine powder. After 5-10 minutes, it will start forming a paste. Make sure to scrape down the sides of the food processor or blender as needed.Tip: If the mixture is proving particularly stubborn and doesn’t want to form a paste even after prolonged blending, add sunflower oil (1 teaspoon at a time, but no more than 3 teaspoons) to kick-start the transition to a paste.
Step 10
Blend/process the paste until smooth and pourable. Add the salt and blend/process until evenly distributed.
Step 11
Pour the finished hazelnut praline paste into an air-tight container, such as a mason jar, for storage.
Step 12
The hazelnut praline paste keeps well in an air-tight container in the fridge for up to about 1 month.
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