Pasta od lesnika (Hazelnut paste)

Sastojci: 210g sirovih lesnika, 130g secera, prstohvat morske soli.

Priprema:

1. Prethodno zagrejati rernu na 150 C. 

2. U pleh staviti papir za pecenje i u jedan red poredjati lesnike i peci 15 minuta.

3. Tople lesnike umotate u čistu kuhinjsku krpu i snažno trljajti.

4. Stavite pečene lesnike u jednom sloju u pleh obloženu papirom za pečenje.

5. Na srednje jakoj vatri (5) zagrejati tiganj nekoliko sekundi. Dodati 1/3 šećera. Zatim kuvati na srednjoj vatri (4), vrteći i tresući tiganj iznad sporeta.

6. Kada se šećer počne topiti, dodajte još jednu trećinu šećera i nastavite vrteti tiganj. 

Napomena: nemojte mesati karamel kasikom.

7. Dodati zadnju trećinu šećera i nastavite vrteti tiganj. 

Karamel ce biti grudvast i sa šećernim zrncima, ali će se otopiti u nekom trenutku. 

8. Smanjite vatru (3) i kuvati dok se šećer ne rastopi i karamela ne dobije zlatnu boju.

9. Pred sam kraj dodati so. 

10. Preliti karamel preko prženih lesnika u jednom tankom sloju i potpuno ohladite oko 30 minuta.

11. Karamel ploču razlomiti na manje komade i staviti u secka. U početku će formirati fini prah. Nakon 5-10 minuta stvorice se pasta. Obavezno spatulom spustiti smesu ka dole i nastaviti blendiranje dok ne postane glatko.

Ingredients: 210g of raw hazelnuts, 130g of sugar, a pinch of sea salt.

Preparation:

1. Preheat the oven to 150 C.

2. Put baking paper in a baking tray and arrange the hazelnuts in one layer and bake for 15 minutes.

3. Wrap the warm hazelnuts in a clean kitchen towel and rub vigorously.

4. Place the roasted hazelnuts in a single layer on a baking sheet lined with baking paper.

5. Heat the pan on medium heat (5) for a few seconds. Add 1/3 of the sugar. Then cook on medium heat (4), rotating and shaking the pan above the stove.

6. When the sugar starts to melt, add another third of the sugar and continue to swirl the pan.

Note: do not stir the caramel with a spoon.

7. Add the last third of the sugar and continue to rotate the pan.

The caramel will be lumpy and with sugar grains, but it will melt at some point.

8. Reduce the heat (3) and cook until the sugar melts and the caramel turns golden.

9. Towards the end, add salt.

10. Pour the caramel over the fried hazelnuts in one thin layer and cool completely for about 30 minutes.

11. Break the caramel sheet into smaller pieces and put it in the blender. At first it will form a fine powder. After 5-10 minutes a paste will form. Be sure to scrape down the mixture with a spatula and continue blending until it becomes smooth.