Long pepper praline

150 grams	sugar
30 grams	water
2	long peppers
150 grams	untoasted hazelnuts

Mix the sugar with the water and the long peppers. Now caramelize this on a medium high heat. Once a nice golden color starts to form add the untoasted hazelnuts and while stirring keep on heating the caramel. Stir it for around 4 minutes to toast the nuts and give the sugar some more color. Then transfer it on a silicon sheet and let it cool down out of the fridge. After that transfer it into a blender and blend it into a fine praline. This really takes a couple of minutes. In the beginning it may seem not much is happening, but just scrape down the sides and give it some time. It’s so worth it! Once you’re happy with the consistency transfer it into a bowl and keep it out of the fridge for later.

Recipe used in champagne & pear tart