Oregon Hazelnut Praline Powder
Serving Size : 0
Ingredients for prepare Oregon Hazelnut Praline Powder
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | whole roasted Oregon hazelnuts |
| 3/4 | cup | sugar |
| 3 | tablespoons | light corn syrup |
| 3 | tablespoons | water |
| 1/4 | teaspoon | salt - optional |
recipe Oregon Hazelnut Praline Powder
Butter a cookie sheet lightly. Spread the roasted Oregon hazelnuts
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on it and place them in a 250 oven to warm through. Leave
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them for 10 minutes, shaking the pan once or twice. Turn off oven, open the door, and leave the pan
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in it. Combine sugar, corn syrup and water in a small heavy saucepan. Bring mixture to a boil over
Oregon Hazelnut Praline Powder
high heat; after boiling starts, wipe down with wet pastry brush any sugar crystals on the
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sides of the pan. Boil the syrup until it begins to turn a light caramel color; it will
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register between 320 and 340F on a candy/jelly thermometer. Remove from heat
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and quickly add the salt, and the warmed nuts. Stir the mixture quickly (it hardens fast!), then
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pour it onto the buttered cookie sheet that held the nuts; spread it out with a wooden spoon
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or spatula. Cool the brittle completely, then break it into small pieces. Working in batches, grind
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it into a fine powder in a food processor or blender. Store the Praline Powder
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in an airtight container. Will keep several months at room temperature, or
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at least 2 years in freezer.
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