This recipe easily adaptable so you can use chestnuts, peanuts, walnuts or whatever is in season and at its best. Keep the tuilles & candied nuts in airtight containers for up to a fortnight.
Cream butter and sugar, beat in golden syrup and vanilla.
Sift in the flour and spices and mix together well.
Preheat the oven to 170c fanbake
Place the mixture on a lined cookie tray and spread the mixture out. Bake for around 10-15 minutes or until golden around the edges.
Break up when cool and store in an airtight container
Line a baking tray with paper and spray with a little cooking oil.
Set aside for later.
In a medium sauce pan, combine the sugar and water over medium-low heat. Stir the sugar to dissolve and then increase the heat slightly. Brush down the sides of pan with a pastry brush dipped in water to prevent crystals from forming.
Simmer for around 10 mins without stirring until the sugar mixture becomes a deep amber in colour.
Straight away turn off the heat and add in the butter and hazelnuts, coating them in the toffee.
Immediately & carefully, it’s super hot, pour the nut praline onto the prepared baking sheet.
Once hardened break into pieces and store in an airtight container.
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