In no time at all, and with minimal fuss, you can whip up this delicious nutty desert. It’s seriously good, and I think you’ll love it . You’ll need:
- ½ cup dry-roasted skinless hazelnuts
- ½ cup roasted almonds
- 125ml water
- 2 cups caster sugar
Method:
- Line an oven tray with baking paper. Scatter all the nuts over the tray.
- Put water and sugar in a small saucepan over a low heat and stir until sugar dissolves. Bring to the boil, without stirring and cook for about 15 minutes or until mixture turns a golden-amber colour. Set aside for 1-2 minutes until the bubbles subside.
- Pour caramel over nuts on tray and set aside for 30 minutes or until firmly set. Break into large shards or cover praline with baking paper and a tea towel and smash with a rolling pin to make fine praline crumbs. (Also quite satisfying!)
Delicious on it’s own, or with some vanilla ice cream. Happy days!