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Caramelized hazelnuts and almonds, or just hazelnuts on their own if you prefer, processed using a Food Processor until a delicious paste forms.
Preheat the oven to 170ºC.
Line the baking tray with parchment paper.
Lift the Cooking Chef head and fit the heat shield.
Fit the Stir Tool to the machine.
Add hazelnuts and almonds to the baking tray.
Toast at 170ºC for 12-15 minutes until golden.
Remove from the oven, wrap in a tea towel and rub to remove the skin from the nuts.
Attach the Cooking Chef bowl to the machine.
Add water and caster sugar into the Cooking Chef bowl, fit the splashguard.
Cook at 160ºC on Speed Stir 1 for 2 minutes until dissolved.
Remove the splashguard.
Cook at 180ºC on Speed off for 15 minutes until the sugar thickens and colours.
Transfer the toasted nuts into the Cooking Chef bowl.
Stir by hand to combine.
Quickly transfer the coated nuts to a silicone mat before the mixture solidifies.
Fold the silicone mat over and press down to create a flat layer of praline.
Leave to cool until set.
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.
Break up the pralines into pieces.
Transfer the pralines into the Food Processor bowl.
Pulse until fine crumb.
Blend on speed Max for 1 minute until a paste forms.
Serve
Caramelized hazelnuts and almonds, or just hazelnuts on their own if you prefer, processed using a Food Processor until a delicious paste forms.
Preheat the oven to 170ºC.
Line the baking tray with parchment paper.
Lift the Cooking Chef head and fit the heat shield.
Fit the Stir Tool to the machine.
Add hazelnuts and almonds to the baking tray.
Toast at 170ºC for 12-15 minutes until golden.
Remove from the oven, wrap in a tea towel and rub to remove the skin from the nuts.
Attach the Cooking Chef bowl to the machine.
Add water and caster sugar into the Cooking Chef bowl, fit the splashguard.
Cook at 160ºC on Speed Stir 1 for 2 minutes until dissolved.
Remove the splashguard.
Cook at 180ºC on Speed off for 15 minutes until the sugar thickens and colours.
Transfer the toasted nuts into the Cooking Chef bowl.
Stir by hand to combine.
Quickly transfer the coated nuts to a silicone mat before the mixture solidifies.
Fold the silicone mat over and press down to create a flat layer of praline.
Leave to cool until set.
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.
Break up the pralines into pieces.
Transfer the pralines into the Food Processor bowl.
Pulse until fine crumb.
Blend on speed Max for 1 minute until a paste forms.
Serve