Place the sugar and nuts into a saucepan over a medium heat and caramelise gently, stirring to coat the hazelnuts.
Once browned, pour the mixture out onto a non-stick baking sheet, spread out and leave to cool. Once cooled and set, smash the praline into pieces with a toffee hammer or a rolling pin.
By The Hairy Bikers
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By Phil Vickery
See more praline recipes (3)