Hazelnut Praline

First prepare the nuts:

- dry the hazelnuts in the oven at 150 degrees Celsius for 10 minutes or in a frying pan (but not frying);
- put the nuts on half of a clean towel, cover with the other half and rub intensively with your hands;
- after that, remove the peeled nuts from the husk.

Now the nuts need to be crushed, so that later it would be easier to grind them into a paste. This can be done with a rolling pin or a hammer in a towel, or simply cut nuts with a knife.

We will also prepare a sheet of parchment - lubricate it with vegetable oil.

Cooking caramel:

- we take the dishes with a thick bottom and heat it;
- pour a thin layer of sugar on the bottom;
- we are waiting for the sugar to start melting, and pour more sugar into the melted places;
- we control the heating, do not stir the sugar, but sometimes lift the dishes and shake them so that the caramel mixes a little.
- in this way we pour all the sugar;
- when the melted sugar acquires a rich caramel color, the caramel is ready.

We pour the chopped nuts into the caramel, mix well with the caramel and warm it up, stirring to lift all the caramel from the bottom.

After mixing the nuts and caramel, immediately spread the mass on the parchment and divide the warm one into pieces with a spatula. We leave the caramel to freeze.

We make praline crumbs:

- we break the cooled caramel with nuts with our hands as much as possible;
- now we put the mass in a blender and grind it into not large, but not quite small crumbs - let the nuts and caramel be felt in your mouth;
- grind in the "pulse" mode, periodically shaking the blender.

But you can also cook pasta-praline:

- for this we continue to grind the crumbs further in continuous mode;
- periodically open the blender and remove the praline from the walls;
- after a while, the mass will gather into a lump, then turn into a paste.

The paste is stored well and for a long time in a dry dish at room temperature - up to several months.

Praline crumbs are better used for crispy fillings and sprinkles, and praline paste is better for cream fillings.

Delicious confectionery experiments for you!