Hazelnuts are a world favourite paired with chocolate. Roughly chop the nuts and add to homemade chocolate bars, or encase a whole nut in a truffle. Make crunchy praline by heating the hazelnuts in a heavy-bottomed saucepan with caster sugar until the nuts are coated in caramel. Then turn out onto greaseproof paper and allow to cool. When hardened, use a toffee hammer or rolling pin to break the praline into pieces, and use to garnish ice cream and desserts.
Lightly toast the hazelnuts in a dry pan to give an extra roasted boost to the flavour, then chop and add to biscuits with coffee or dried fruits. They also work well scattered over salads with goats’ cheese and rocket.
These hazelnuts are roasted and blanched, so are ready to use straight from the bag.
Ingredients: hazelnuts. Contains allergens: nuts.
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