Hazelnut Caramel Squares

Cook Time 50 minutes

Servings 48

Ingredients

Sugar Coated Hazelnuts
105g hazelnuts
80g water
110g CSR caster sugar

Caramel
315g Bulla thickened cream 35%
1 vanilla bean, cut and scraped
160g CSR caster sugar
55g liquid glucose
130g unsalted butter
20g honey
3g salt
1g bicarbonate soda

Method

Roughly chop the hazelnuts and roast on a tray in the oven at 160°C for 12-15 minutes. Boil the sugar and water together then add in the hazelnuts and continue to boil for a further 3 minutes. Strain off the excess syrup and place the hazelnuts on a lined tray. Roast in the oven for approximately 20 minutes at 160°C until dry and crispy.

Line a slice tin with baking paper. In a medium to large saucepan boil the cream with the cut and scraped vanilla bean and set it aside. Place the sugar in a saucepan and stir it gently with a silicon spatula until a golden colour is achieved and all the sugar is dissolved. Pour the boiled cream into the caramel to stop it cooking followed by the glucose, butter, honey and salt. Whisk continuously until you reach 118°C. Turn off the heat and add in the bicarbonate soda followed by the hazelnuts. Pour into a prepared oiled frame. Leave to set at room temperature (not in the fridge). Cut into either rectangles or squares with an oiled knife.