Ene's Recipe Book

Caramelised Hazelnuts

Making toffee involves using a high proportion of sugar which, when heated, undergoes the process of caramelisation. Using the hot toffee to coat the roasted hazelnuts makes praline, which can be broken into pieces or crushed to be used to decorate sweet products. This recipe includes hazelnuts, which are a good source of monounsaturated fat, iron, vitamin B6 and magnesium. However, sugar is a key ingredient in the toffee, which makes this recipe high in sugar and should therefore be considered a sweet treat and only eaten sometimes and in small amounts.

Caramelised Hazelnuts




  • 100 g
  • 200 g
  • ¼ cup


  1. Preheat oven to 180 °C.
  2. Place hazelnuts on an oven tray and roast for 10 minutes.
  3. Remove the hazelnuts from the oven and transfer to a clean tea towel.
  4. Rub the hazelnuts with the towel to remove the skins, then place on a lightly oiled oven tray.
  5. Combine the sugar and water in a small saucepan and stir over heat until the sugar has dissolved. Brush down the sides of the pan with a pastry brush dipped in water to remove any sugar crystals.
  6. Once the sugar has dissolved, increase the heat slightly and cook until pale golden in colour. Do not stir at this stage.
  7. Pour immediately over the hazelnuts on the oiled tray and allow to cool.
  8. When cool, break into shards for decorating cakes and desserts or crush to form praline for adding flavour and texture to truffles and ice cream.
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