Breakfast keeps me going all day at least until lunch. Being a bit tired of the usual stuff like nutella or jam, I started making my own praline paste packed with hazelnuts as I could not find any here in Hong Kong. It is one of these recipe that I cannot live without it.
In addition of being a great spread on your croissant, baguette or anything bread like, it works fantastically well as a ingredient for your all your deserts as it add texture, sweetness and flavor to anything.
Try it out, especially as it is so easy to make.
Spread out the hazelnuts on a baking tray and toast them in the oven for about 10 minutes. Remove from the oven and let them cool down
Put the sugar and water into a heavy pan over medium heat. Leave it to caramelize around the edges of the pan and before starting to stir it with a wooden spoon.
Wait till the sugar is fully caramelize and get this great amber color.
Add the hazelnuts into the caramel and toss till well coated
Arrange the caramel-coated dry fruits on a silicon mat (or parchment paper) spread out as much as possible in a single layer. Let cool down at room temperature
Place the caramel coated hazelnuts (only when cold) into a blender and mix till you get a tick but spreadable paste. Add a bit of water if needed