1. Combine sugar and water in a medium saucepan with the vanilla bean. Cook until
caramelized and immediately remove from heat.
2. Add hazelnuts and quickly stir to coat. Pour out onto a parchment lined sheet tray.
Remove vanilla bean and allow to cool completely.
3. When cool, break up into manageable pieces and place in a food processor. Pulse
until broken down into a coarse sandy mixture.
4. Combine second quantity of water and sugar in a small saucepan. Cook to 12 lC
(soft ball) while whipping the egg whites in a mixer fitted with a whisk attachment.
Add the soft ball sugar to the whipped egg whites in a slowly, steady steam with the
mixer on medium speed. Immediately increase the speed to high and whisk until
bowl is only wa~m to the touch.
S. Add in butter slowly. Remove bowl from mixer and fold in hazelnut mixture and
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (320g)|
|Recipe Makes: Servings|
|Calories from Fat: 912 (61%)|
|Amt Per Serving||% DV|
|Total Fat 101.4g||135 %|
|Saturated Fat 64.2g||321 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 268.8mg||83 %|
|Sodium 721.6mg||25 %|
|Potassium 33.1mg||1 %|
|Total Carbohydrate 155g||46 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 155g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1496
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