Hazelnut Caramel Squares
Hazelnut Caramel Squares
A sweet treat by Kristen Tibballs from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Roasting
  • Yield 48 servings
  • Sugar Coated Hazelnuts
  • 105 grams hazelnuts
  • 80 grams water
  • 110 grams CSR caster sugar
  • Caramel:
  • 315 grams Bulla thickened cream 35%
  • 1 vanilla bean, cut and scraped
  • 160 grams CSR caster sugar
  • 55 grams liquid glucose
  • 130 grams unsalted butter
  • 20 grams honey
  • 3 grams salt
  • 1 gram bicarbonate soda
  1. Roughly chop the hazelnuts and roast on a tray in the oven at 160°C for 12-15 minutes. Boil the sugar and water together then add in the hazelnuts and continue to boil for a further 3 minutes. Strain off the excess syrup and place the hazelnuts on a lined tray. Roast in the oven for approximately 20 minutes at 160°C until dry and crispy.
  2. Line a slice tin with baking paper. In a medium to large saucepan boil the cream with the cut and scraped vanilla bean and set it aside. Place the sugar in a saucepan and stir it gently with a silicon spatula until a golden colour is achieved and all the sugar is dissolved. Pour the boiled cream into the caramel to stop it cooking followed by the glucose, butter, honey and salt. Whisk continuously until you reach 118°C. Turn off the heat and add in the bicarbonate soda followed by the hazelnuts. Pour into a prepared oiled frame. Leave to set at room temperature (not in the fridge). Cut into either rectangles or squares with an oiled knife.

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