Carmel-vanilla-hazelnut Recipe
Make Carmel-vanilla-hazelnut Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Topping Ingredients
Method
Preparation
- 1
Toast Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for 10-12 minutes, or until they are golden brown and fragrant. Let them cool, then chop coarsely.
- 2
Make Caramel
In a medium saucepan, combine the granulated sugar and 1/4 cup of water. Heat over medium heat without stirring until the sugar dissolves and turns a deep amber color. This should take about 10 minutes. Remove from heat and carefully stir in the butter until melted.
- 3
Combine Cream and Vanilla
In a separate bowl, heat the heavy cream until warm (do not boil). Slowly pour the warm cream into the caramel mixture, stirring constantly until smooth. Add the vanilla extract and mix well.
Assembly
- 4
Combine Ingredients
In a mixing bowl, combine the chopped hazelnuts with the caramel-vanilla mixture. Stir until all the hazelnuts are well coated.
- 5
Plate and Garnish
Spoon the caramel-hazelnut mixture onto serving plates. Drizzle with additional caramel sauce and sprinkle with chopped hazelnuts and a pinch of sea salt for an added flavor boost.
