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Caramelized Hazelnuts

yield
1.25 kg
servings
expiration date
7 days
ADDITIONAL PREP RECIPE
No items found.
ingredients
  • 1 kg toasted hazelnuts
  • 400g sugar
  • 200g water
  • 5g kosher salt
sourcing
PROCEDURE
  • Put sugar and water in a rondeau
  • Cook until the sugar is a deep brown caramel (similiar in color to maple syrup)
  • Add toasted hazelnuts and mix with a spatula
  • Transfer the hot hazelnuts to a silpat-lined sheet tray.
  • Season with the kosher salt.
  • Break nuts apart when cooled completely & store in quart containers.

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CRITICAL CONTROL POINT
VIDEO