Karamel praline pasta od badema i lesnika (Almond and hazelnut caramel praline paste)

Sastojci: 500g lesnika (sirovih), 500g badema (sirovih), 600g šećera, 10g morske soli.

Priprema

1. Zagrejati rernu na 160 C. 

2. Staviti bademe i lesnike u pleh s papirom za pecenje i peci 20-25 minuta. Umotati u cistu krpu i trljati da se ljuske skinu. Ostavite da se ohlade. 

3. Na (4) zagrejati serpu i otapati šećer dok ne dobije zlatnu boju.

4. Sipati karamel na papir za pečenje, posuti solju i ostaviti da se ohladi. Karamel izlomite na komadiće.

5. U blender staviti bademe, lesnike i karamel. 

Blendirati dok se ne formira prilično glatka pasta poput maslaca. 

4. Sipati u čistu teglu i cuvati u frizideru do 3 nedelje.

Ingredients: 500g raw hazelnuts, 500g raw almonds, 600g sugar, 10g sea salt.

Preparation

1. Heat the oven to 160 C.

2. Put the almonds and hazelnuts in a baking tray with baking paper and bake for 20-25 minutes. Wrap in a clean cloth and rub to remove the shells. Let them cool down.

3. On (4), heat a saucepan and dissolve the sugar until it turns golden.

4. Pour caramel onto baking paper, sprinkle with salt and leave to cool. Break the caramel into pieces.

5. Place almonds, hazelnuts and caramel in a blender. Blend until a fairly smooth buttery paste is formed.

4. Pour into a clean jar and store in the refrigerator for up to 3 weeks.