1 1/2 c Hazelnuts
2 tb Water
1 ts Vanilla extract
1 tb Unsalted butter
Preheat oven to 350 F.
Toast the hazelnuts on a baking sheet for 7 to 10 minutes. Rub the
nuts against each other in a kitchen towel to remove the skins.
Slowly heat the sugar and water in a heavy saucepan to boiling.
Then boil rapidly for 2 to 3 minutes, stirring occasionally with a
wooden spoon. Remove from heat, add the nuts, and stir until
evenly coated with the syrup. The sugar will start to crystallize.
Return to medium heat to melt the sugar again and caramelize the
nuts. Cook, stirring occasionally with a wooden spoon, until nuts
begin to color. Stir in the vanilla. (If the mixture begins to
smoke, remove it immediately from the heat and allow to cool
slightly before continuing.) Continue to cook and stir until nuts
turn a nice golden brown. Remove from heat; stir in butter.
Spread the praline mixture on an oiled piece of aluminum foil and
let stand until completely cooled.
Break the cooled praline into pieces and process in a food
processor. Airtight container.
