Almond and hazelnut praline

Tamara West

Use these crumbled pieces of praline as dessert fillings or crunchy toppings or break into bite-sized pieces to eat as is.

Ingredients

⅔ cup	Blanched almonds (Main)
⅔ cup	Hazelnuts
¼ tsp	Flaky sea salt
1 ½ cups	Caster sugar
¼ cup	Water

Directions

1. Roast almonds and hazelnuts until lightly toasted (10-15 minutes).
2. Cool, and rub the shells from the hazelnuts. Roughly chop the nuts. Add sea salt, and set aside.
3. In a saucepan stir to combine water with caster sugar.
4. Bring to the boil, then simmer, without stirring, until it turns a light caramel colour (7-10 minutes).
5. Remove from the heat and immediately stir the nuts into the mixture.
6. Tip out onto a tray lined with baking paper, and quickly spread it out with a spoon while it's still hot. Leave to set.
7. Enclose in baking paper and bang with a rolling pin to break into small pieces. Store in an airtight jar.