By MANDY SINCLAIR
Hazelnuts stay fresher for longer whilst still in the shell. Once shelled, store in an airtight container in the refrigerator or freezer.
What to do with glut
- To toast and peel
Place hazelnuts on a baking tray. Bake at 180C for 5-8 mins, until brown. Transfer to a clean tea towel, wrap up hazelnuts and while still hot, rub to remove skins. Store in an airtight container in the refrigerator for up to 2 weeks once peeled.
Line a baking tray with baking paper.
Heat ½ cup caster sugar and 1 tbsp water in a saucepan on low, until sugar is completely dissolved. Simmer, without stirring, for 2-5 mins, until golden caramel. Add 1 cup toasted chopped hazelnuts and stir until well coated. Immediately pour onto prepared tray. Cool completely until firm. Break into pieces or pound with a rolling pin for a finer texture.
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