Praline Home

Directions

1. 1
   Toast nuts in a hot oven at 150 degrees Celsius for 10 minutes until they turn a beautiful amber color.
2. 2
   Let cool for a few moments, then blanch the hazelnuts (rub them to remove the skin). Set aside in a hot place.
3. 3
   To make the caramel, heat a pan and add 50 grams of sugar.
4. 4
   Stir constantly to obtain a uniform color, before adding another 50 grams of sugar. Then add the remaining sugar to complete the caramelization.
5. 5
   Add the hot dried fruit and mix.
6. 6
   Quickly spread on a sheet of silicone.
7. 7
   Let cool at room temperature.
8. 8
   Break nuts coarsely with a rolling pin, or pour into the food processor bowl, and blend until you get a fine paste.
9. 9
   (You'll get a crispy powder that gradually turns into a paste).
10. 10
    Store in jars in a cool place.