Rory uses the powder to accompany a whole variety of gorgeous desserts.
Rory says: "It can be sprinkled over seasonal berries or scattered over peaches or nectarines before or after roasting. I sometimes just fold it into softly whipped cream to serve with a chocolate cake or pudding. Its uses are too varied to list them all.
"Some of the same rules apply here as when you are making caramel. The sugar is cooked with the nuts to a deep chestnut colour, though this time without any water, so high temperatures are achieved and that calls for caution for yourself and any others who may be around you when you are preparing this recipes.
The praline keeps for several weeks in a sealed container."
Hazelnuts bought with their skins still attached will have more flavour than pre-skinned ones
- 110g hazelnut
- 110g granulated sugar
- Preheat an oven to 180c / 350f / gas 4.
- Place the hazelnuts on a roasting tray and roast for about 15 minutes until the skins are starting to lift and flake and the nuts are golden brown.
- Remove the tray from the oven and allow the nuts to cool.
- Place the cold nuts in a clean kitchen towel, gather up the edges of the towel and rub the base of the towel on the palm of your hand to loosen the skins as much as possible. You will not get off every last piece of skin off, and that is fine.
- Proceed to cook the skinned almonds and sugar as for the almond praline recipe.