January 11, 2018

  • 20 hazelnuts [skinned]
  • 128 g [1 cup] sugar
  • 60 ml [¼ cup] water
  • wooden skewers

if you still have to skin your hazelnuts follow these instructions
_ preheat oven to 180°C [350°F]
_ spread hazelnuts on a parchment lined baking sheet
_ roast for about 5-8 minutes [until fragrant]

_ wrap warm hazelnuts in a dish towel [let sit for 5-10 min]
_ rub hazelnuts inside the towel vigorously to remove skins

_ before getting started on the caramel find a low traffic spot in your kitchen [some place no cats might run through]
_ place a cutting board [or anything similar and heavy] on the edge of a counter or windowsill
_ prop up with a couple of skewers and place a pan with parchment on the ground below

_ insert the tip of a skewer into the side of each hazelnut [don’t push too deep or they will break]

_ place sugar and water into a small pot [stir to combine]
_ heat to medium-high heat
_ cook sugar until the sugar is dissolved and the caramel reaches desired color [don’t stir at any point]
[you might need to increase heat if the caramel doesn’t turn color – do so in very small increments or the caramel turns too dark too quick]
_ once the caramel has the right color shock the pot in a bowl of ice water [to stop it from cooking further]
_ let caramel sit a minute a two to thicken
_ dip a skewered hazelnut into the caramel [if a strand forms the caramel is ready – otherwise leave to sit a bit longer]
_ carefully place the skewer under the prepared cutting board to cool down [leave some space between the hazelnuts – they love to stick together]

_ proceed the same way with the remaining hazelnuts [put the caramel back on the stove if it thickens up too quick]
_ cut strands to desired length
_ carefully remove each hazelnut from its skewer [should come off easily]
_ store in a dry place and use the same day

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