This recipe uses the Breville Quick Touch™ Crisp Microwave - crisps and browns foods that normally become soggy from standard microwave reheating.
Ingredients
150g toasted hazelnuts
1 cup caster sugar
1/2 cup water
Serve with ice cream and fruit
Method
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
