INGREDIENTS

INSTRUCTIONS

EQUIPMENT: 2 baking sheets with sides, 2 large 100%-cotton towels,
food processor with metal blade, 2 2 1/2-qt saucepans, metal spoon, 2
2-quart plastic containers with lids, double boiler, electric mixer
fitted with a paddle, rubber spatula, 2 stainless steel bowls (1
large), instant-read test thermometer, ice-cream freezer  Preheat the
oven to 325 degrees. Toast and skin the hazelnuts, then  allow the nuts
to cool to room temperature. In the bowl of a food  processor fitted
with a metal blade, chop the hazelnuts into pieces  1/8 inch in size.
Spread the chopped hazelnuts onto a baking sheet  with sides.  Combine
1/2 cup granulated sugar and the lemon juice in a 2 1/2-qt  saucepan.
Stir with a whisk to combine (the sugar will resemble moist  sand).
Caramelize the sugar for 4 1/2 to 5 minutes over medium-high  heat,
stirring constantly with a whisk to break up any lumps (the  sugar will
first turn clear as it liquefies, then light brown as it  caramelizes).
Pour the caramelized sugar over the chopped hazelnuts.  Stir the
mixture with a spoon, then spread it into an uneven mass,  about 4 to 5
inches in diameter. Allow the pralines to cool to room  temperature.
Break the pralines into uneven pieces, then place in the  bowl of a
food processor fitted with a metal blade. Chop the pralines  into
1/8-inch pieces. Transfer the chopped pralines to a plastic  container
with a lid. Freeze until needed. Makes 1 1/2 quarts  Directions
Continued >>>  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 634
Calories From Fat: 319
Total Fat: 37.6g
Cholesterol: 204.7mg
Sodium: 28.7mg
Potassium: 157.2mg
Carbohydrates: 79.2g
Fiber: 4.3g
Sugar: 50.3g
Protein: 6.5g