Chocolate Coated Caramelised Hazelnuts

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By Darren Purchese

These are incredibly delicious, crunchy and decadent. We use them to garnish our decadent Chocolate, Hazelnut & Salted Caramel Tarts but they can be used as a garnish for any dessert or as a snack. They also make a great gift for someone as they can also be bagged up and nicely presented with a ribbon.

Time

0

hour

30

minutes

Degree of Difficulty

Medium

Save

0

Portions

20
servings

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Ingredients

Servings

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40g caster sugar
25 ml water
75g hazelnuts, whole, shelled
100g dark chocolate, tempered
100g cocoa powder
1

Add the sugar, water and hazelnuts into a saucepan and start to heat. Stir the mix gently but constantly over the heat using a heat resistant spatula. The water will boil and start to evaporate and then the nuts will crystallise heavily. Continue to cook and stir past that stage and the nuts will start to gain an even caramel coating. Don’t cook the nuts and sugar too far a golden colour caramel is perfect. Once the nuts are coated evenly with the caramel use a fork to flick the nuts out of the pan onto a baking tray lined with baking paper. Ensure no two nuts are touching as they will stick together once cold. If the pan loses heat too quickly and the nuts become tricky to extract simply place the pan back onto a low heat to warm through. Once all the nuts are removed from the pan allow them all to cool. Place a couple of nuts at a time into the dark chocolate, coat and remove them with a fork making sure you tap away any excess chocolate. Roll the nuts straight away in cocoa powder. Once the nuts are all finished, remove them from the cocoa powder and store them in a sealed container until ready to use.

* Tip: These nuts will last for up to three months in a sealed container.

 

 

2

Studio suggestion... Try other whole nuts such as almonds, peanuts & macadamias; you could also spice them up with the addition of a ground spice of your choice at the start of the recipe.

 

1
0 hours 0 minutes

Add the sugar, water and hazelnuts into a saucepan and start to heat. Stir the mix gently but constantly over the heat using a heat resistant spatula. The water will boil and start to evaporate and then the nuts will crystallise heavily. Continue to cook and stir past that stage and the nuts will start to gain an even caramel coating. Don’t cook the nuts and sugar too far a golden colour caramel is perfect. Once the nuts are coated evenly with the caramel use a fork to flick the nuts out of the pan onto a baking tray lined with baking paper. Ensure no two nuts are touching as they will stick together once cold. If the pan loses heat too quickly and the nuts become tricky to extract simply place the pan back onto a low heat to warm through. Once all the nuts are removed from the pan allow them all to cool. Place a couple of nuts at a time into the dark chocolate, coat and remove them with a fork making sure you tap away any excess chocolate. Roll the nuts straight away in cocoa powder. Once the nuts are all finished, remove them from the cocoa powder and store them in a sealed container until ready to use.

* Tip: These nuts will last for up to three months in a sealed container.

 

2
0 hours 0 minutes

Studio suggestion... Try other whole nuts such as almonds, peanuts & macadamias; you could also spice them up with the addition of a ground spice of your choice at the start of the recipe.