Granulated sugar - 1 cup
Water - 2 tbsp
Whole almonds - 125g
Whole Hazelnut - 125 gm
Method
Heat pan on medium flame, add sugar and water. Let the sugar dissolve completely.
Then add whole almonds and hazelnuts. Stir continuously until the sugar caramelizes (golden brown color).
Immediately transfer the caramelized nuts into the baking paper. Spread it evenly.
Let the caramelized nuts cool completely.
Break it into pieces and put the caramelized pieces into the food processor. Blend until it becomes a paste.
Store in an airtight jar and refrigerate it for up to 1 month.
Use it as a topping on ice creams, pastries, etc
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