Apple Praline Hazelnut/Cobnut Butter

Preheat your oven to 180°C and place your hazelnuts on a baking tray. Roast the nuts for around 10–12 minutes, or until golden.

Place the nuts into a clean kitchen towel, gather up the corners, and rub the nuts so that the skins come off. Once you’ve removed the skins from the hazelnuts, place a heavy-based pan over medium heat and add your apple or maple syrup.

I make apple syrup by simply reducing pure apple juice until it reaches a syrup consistency. When the syrup has turned into a caramel, add the cobnuts and coat each nut in caramel. Cook for 2–3 minutes until sticky and golden.

Remove the nuts from the pan and place them onto a lined baking tray. Allow them to set slightly until the caramel has hardened.

Transfer the nuts to a blender once they’ve cooled, and blitz slowly, scraping down the sides of the blender cup every now and then. After a while, the oils will be released from the nuts and the mixture will start to resemble a nut butter consistency.

To make it looser and more drizzle-friendly, add some hazelnut oil and season with a pinch of salt. When it reaches your desired consistency, transfer it to a jar, where it will keep for up to a month.