Preparation:
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. |
