Hazelnut Chocolate Nougat

Hazelnut Chocolate Nougat

1. After the hazelnuts are roasted, remove the outer skin and chop them with a knife. (Bake at 170 degrees for about 8 minutes in the oven, and it will be delicious)

2. Pour the caster sugar into the pot, add water and lemon juice. Note, don't stir

3. Heat the pot over high heat

4. Heat until the sugar melts and there are a lot of bubbles on the surface, turn to low heat and simmer slowly

5. Cook until the syrup is golden brown (note, don't stir during the whole process), turn off the heat, pour in the chopped hazelnuts and stir evenly

6. Pour the well-stirred sugar on the oiled quartz stone countertop (or on the oiled flat bottom baking pan)

7. When the temperature of the sugar cools to a plastic degree, use an oiled rolling pin or rubber-gloved hands to shape the sugar into cubes (the sugar must be cooled to a suitable degree so that it will not stick, and a spatula can be used during the cooling process. Turn the sugar over with a knife to ensure that the sugar cools evenly. Wear gloves when touching the sugar to prevent burns)

8. When the sugar has hardened but not become hard and brittle, use a sharp knife to cut the sugar into small pieces. The cut into small pieces of sugar are sealed and preserved, and you can eat them when they are completely hard and crisp.

Tips:

1. Attention must be paid! Chocolate nougat and the milky white nougat we often eat are not a kind of candy, and the taste is completely different. Their English (French) names, one is nougatine (chocolate nougat), and the other is nougat (nougat);
2. The process of making chocolate nougat looks very simple, but it is not an easy task. Sugar must be boiled to the right degree, while shaping sugar must be cooled to the right temperature before it can be operated. If sugar is too soft, it will be too sticky, and too hard will lose its plasticity. But fortunately, we only need to shape the sugar into cubes to make this chocolate nougat, which greatly reduces the difficulty;
3. Replace hazelnuts with other nuts, such as peanuts, almond slices, cashews, etc., which can be made into various flavors of chocolate nougat. All nuts must be roasted before use (if you are already using ripe nuts, you don't need to roast them);
4. If in the plastic surgery process, the sugar becomes hard before the plastic is finished, you can put the sugar in the oven and bake it for a while to make the sugar soft. But the baking time should not be too long, in case the sugar has turned black, it can no longer be used;
5. Simple things are always prone to problems. Therefore, the common problems in making this candy are listed below for your reference: a) The finished candy tastes not crispy and too sticky. Possible reasons: 1. Syrup The degree of cooking is not enough, it needs to be boiled until golden brown; 2. The sugar has not become completely brittle just after it is made, so you need to wait a while before eating; 3. The sugar has become damp during the preservation process. b) The color of the sugar is turbid and not clear. Possible reasons: 1. No lemon juice or not enough lemon juice; 2. Stirring while boiling the syrup. c) When cutting large cubes of sugar into small pieces, you can't cut them. Possible reason: The sugar has become too hard and brittle. You should cut the sugar before it becomes hard and brittle. In this case, put the sugar in the oven and rebake for a while to make the sugar soft again. d) The color of the sugar is too dark and the taste is bitter. Possible cause: the syrup is overcooked