I attempted this recipe:
70 g hazelnuts 100 sugar 1 pinch salt Toast nuts at 400 F for 10 mins.; let cool. Put sugar in a heavy-bottomed saucepan and render into caramel over medium-low heat. Combine ingredients in a food processor and process 3-5 mins., scraping down the bowl as necessary, until it all becomes a smooth, even paste. Yield: 1 C.
All seemed well until I got to the food processor, at which point the following happened:
- Some of the caramel turned to obsidian on the bottom of the food processor bowl.
- The paste never became "smooth and even," but remained gritty and unappealing.
- The yield was maybe 1/2 C.
What should I do differently next time? I thought maybe I should have let the caramel cool a bit, but the recipe said it should still be hot. Otherwise, I don't know what there is to change; it's about as simple as recipes get.