Ingredients

The following ingredients have 1 Servings
  • 1 cup raw almonds
  • 1 cup raw hazelnuts
  • 1 cup cane sugar
  • 2 tbsp water
  • 1/2 vanilla pod
  • 2 ounces dark chocolate

Instruction

  • Preheat the oven to 325°F.
  • Line a baking sheet with parchment paper and spread out the almonds and hazelnuts in an even layer. I recommend you separate the almonds from the hazelnuts so it will be easier to remove the skin from the hazelnuts later.
  • Roast the nuts for about 17-18 minutes, or until the hazelnuts are golden brown.
  • Remove from the oven, place the hazelnuts in a kitchen towel and rub with your hands to remove their skins. You only want to remove the skin from the hazelnuts, not from the almonds. Let cool.
  • Combine the sugar and water in a large saucepan. Heat on medium heat for about 5-6 minutes, the sugar will dissolve and the water will start to boil. Once there is no more water the sugar will start to caramelize. Do not stir. When the sugar has a nice caramel color, stir in the nuts and vanilla pod to the pot and stir quickly using a wood spatula to make sure all nuts are coated with caramel. The caramel will harden very quickly, this is okay. Pour the caramel and nuts onto a baking sheet or silpat. Let cool completely.
  • Once the caramel is hard, carefully break it into large pieces. Be very careful, the caramel is so hard that it can be sharp.
  • Place the praline pieces in the bowl of a food processor and pulse a few times until you get smaller pieces. Continue to process until it turns into a paste, about 5-7 minutes depending on your food processor. I like to keep a crispy texture with very small bits of caramelized nuts, if you prefer a smoother texture, process for another 10 minutes and strain through a fine-mesh sieve.
  • Melt the dark chocolate over a double boiler.
  • In a large bowl, combine the praline paste and dark chocolate. Stir well using a whisk or a spoon until well combined. Transfer to a clean jar and store at room temperature. The spread will thicken a little bit after a few hours.
  • This chocolate spread will keep for over 3 weeks at room temperature, if it's too cold in your house you might have to place it in a warmer place to get a spreadable consistency.
  • Use as a topping for oatmeal, spread on toast, or just eat by the spoonful!