Hazelnut Almond Praline (Print Version)

# Ingredients:

→ Nuts

01 - 200 g raw almonds
02 - 200 g raw hazelnuts

→ Caramel Syrup

03 - 62 ml water
04 - 250 g granulated sugar

# Instructions:

01 - Turn your oven to 150°C (300°F). Spread hazelnuts and almonds out evenly on a tray.
02 - Toast the almonds and hazelnuts in the oven for roughly 20 minutes.
03 - Wrap the nuts in a kitchen towel. Rub them to loosen and remove the skins.
04 - Put sugar and water in a sturdy saucepan over medium heat. Heat till the mix boils and reaches 116°C (240°F). Use a thermometer to check.
05 - Drop the roasted nuts into the syrup. Stir it all together nonstop for about 20 minutes until the mix turns golden.
06 - Place the syrup-coated nuts on a tray. Leave them to cool until they're fully set.
07 - Throw the cooled nuts into a food processor. Work in batches so the machine doesn't overheat, and blend till it’s nice and creamy.
08 - Scoop the praline spread into an airtight jar to keep it fresh.

# Notes:

01 - If you want your praline paste less sweet, cut the sugar by 100 g.
02 - Keep this paste in a jar at room temperature or in the fridge for several weeks.

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