| 1 | Equipment: 2 baking sheets with sides, 2 large 100%-cotton towels, food processor with metal blade, 2 2 ?qt saucepans, metal spoon, 2 2-quart plastic containers with lids, double boiler, electric mixer fitted with a paddle, rubber spatula, 2 stainless steel bowls (1 large), instant-read test thermometer, ice-cream freezer preheat the oven to 325 degrees. |
| 2 | Toast and skin the hazelnuts, then allow the nuts to cool to room temperature. |
| 3 | In the bowl of a food processor fitted with a metal blade, chop the hazelnuts into pieces 1/8 inch in size. |
| 4 | Spread the chopped hazelnuts onto a baking sheet with sides. |
| 5 | Combine ?cup granulated sugar and the lemon juice in a 2 ?qt saucepan. |
| 6 | Stir with a whisk to combine (the sugar will resemble moist sand). |
| 7 | Caramelize the sugar for 4 ?to 5 minutes over medium-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes). |
| 8 | Pour the caramelized sugar over the chopped hazelnuts. |
| 9 | Stir the mixture with a spoon, then spread it into an uneven mass, about 4 to 5 inches in diameter. |
| 10 | Allow the pralines to cool to room temperature. |
| 11 | Break the pralines into uneven pieces, then place in the bowl of a food processor fitted with a metal blade. |
| 12 | Chop the pralines into 1/8-inch pieces. |
| 13 | Transfer the chopped pralines to a plastic container with a lid. |
| 14 | Freeze until needed. |
| 15 | Makes 1 ?quarts directions continued >> |
