Hazelnut And Food Recipe

Toast and prep hazelnuts

Preheat oven to 350°F (175°C). Spread hazelnuts in a single layer on a rimmed baking sheet and toast for 10–12 minutes, until fragrant and skins blistered. Transfer hot hazelnuts to a clean kitchen towel, fold towel over and rub vigorously to remove most skins. It’s okay if a few skins remain. Allow to cool slightly.

Make quick caramel praline

In a medium heavy skillet or small saucepan, combine granulated sugar and water over medium heat. Swirl pan gently (do not stir) until sugar dissolves and turns a deep amber color, about 6–8 minutes. Watch carefully to avoid burning. As soon as caramel is deep amber, remove pan from heat and quickly stir in toasted hazelnuts, coating them completely. Work quickly but carefully—the caramel is extremely hot.

Cool and chop

Pour caramel-coated hazelnuts onto a sheet of parchment or a silicone mat and spread into a single layer to cool. Once cool and hard (10–15 minutes), break into pieces and transfer to a food processor.

Process to a spread

Pulse praline pieces in the food processor until they first become a crumb, then continue processing. After several minutes the mixture will turn past crumb into a paste as oils are released (about 6–10 minutes total, depending on processor). Stop occasionally to scrape down the sides. If mixture seems dry or grainy, add neutral oil 1/4 tsp at a time (up to 1 tsp total) to achieve a glossy, spreadable texture.

Season and finish

When the spread is smooth and glossy, add vanilla extract and fine sea salt and pulse a few times to combine. Taste and adjust salt if needed. Transfer the spread to a clean jar and allow to cool completely. It will thicken slightly as it cools.

Lightly toast baguette slices or crackers if desired. Spread 1–2 tablespoons of the hazelnut praline spread on each slice.

Top each spread-topped slice with a thin slice of ripe pear. Sprinkle a small pinch of flaky sea salt over the top and, if using, grate or sprinkle a little dark chocolate.

Garnish with a small sprig of thyme or mint. Serve immediately at room temperature.