We had a glut of hazelnuts left over after Halloween, so this is a great way to use them up. The great thing is this will carry over to this season because it would make part of a great foodie Christmas present. You just need some nice packaging and ribbons and here's a simple gift made with love!
This is a Darina Allen recipe and is fairly simple except you need to watch the caramel carefully. It can be just a matter of seconds before it turns from perfect to burnt. I'd recommend keeping a bowl of ice water to hand to plunge the pot into once the caramel is ready, to stop it cooking any further.
Recipe
110g hazelnuts - toasted, peeled and sliced
175g granulated sugar
3 tbsps water
sunflower oil
Brush a medium sized tin with sunflower oil. Put the sugar and water into a heavy bottomed saucepan. Stir over a low heat until the sugar is dissolved. Bring to the boil and cook, swirling the pan occasionally, until the sugar turns a rich chestnut coloured caramel.
Darina doesn't mention how to toast the nuts but here we go: Meanwhile slice the hazelnuts and spread them out on a baking tray. Place them under the grill, on the middle shelf of the oven at 180C for about 10 mins. But keep an eye on them, they burn easily!
Add the nuts and stir to coat. Pour the mixture onto the tin. Spread into an even layer with the back of an oiled metal spoon. Allow to cool completely. Break into pieces, use as a garnish for ice cream, mousses, cakes or simply nibble.
