This recipe uses the Breville Quick Touch™ Crisp Microwave - crisps and browns foods that normally become soggy from standard microwave reheating.
Ingreadient:
- 150g toasted hazelnuts
- 1 cup caster sugar
- 1/2 cup water
- Serve with ice cream and fruit
Direction:
- For best results use the Breville Quick Touch™ - Crisp microwave.
- Place weighed sugar and water into a cleaned large pyrex bowl. Stir well to dissolve sugar. Wash down sides with a pastry brush dipped in water
- Place inside microwave. Turn AMOUNT dial to 1 cup. Press START to begin cooking
- The microwave will beep and flash "stir/turn food", remove bowl from microwave with oven-proof mitts and stir any undissolved sugar.
- Wash down sides with a pastry brush dipped in water to remove any sugar crystals clinging to the sides of the bowl
- Return to microwave and press START to continue cooking. DO NOT STIR SUGAR SYRUP DURING THIS PHASE OF COOKING OR AFTER COOKING
- Once cooking has finished, open door and check that the caramel colour. To achieve a good MEDIUM caramel, add the following approximate 2-3 minutes.
- Stop and check every 30 secs - 1 minute after specified time program time
- Always remove caramel when it is close to your desired colour as the caramel will continue to cook with carryover heat once it has stopped being heated
- Once cooking has finished, carefully remove HOT bowl from microwave using an ovenproof mitt. Pour onto prepared tray, making sure to cover the hazelnuts evenly
- Cool completely and break into large shards, serve with ice cream and fruit
