Ingredients
The following ingredients have 20 Servings
- 40 g whole hazelnuts (1.4 oz/ ¼ cups )
- 50 g unsweetened cornflakes (1.8 oz/ 2 cups )
- 60 g hard caramel candy ( 2.1 oz, Note 2)
- 100 g g/ 3.5 oz milk chocolate (3.5 oz, Note 3)
- 100 g dark chocolate about 70% cocoa (3.5 oz, Note 4)
- pinch of fine sea salt
- 2 teaspoons vegetable oil
Instruction
- Line a casserole dish of about 20x20 cm/ 8x8 inch with plastic foil.
- Roast the hazelnuts in a pan without any fat, for a few minutes or until fragrant. Stand by and shake the pan very often to avoid them burning. Immediately remove the nuts from the pan and let cool.
- Rub the nuts between your palms to remove some of their brown skin. You don't have to get it all away, just as much as you manage.
