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Hazelnut dulce de leche balls

Jeremy and Jane Strode

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Hazelnut dulce de leche balls: Bitter, sweet, crunchy and lots of fun.
Hazelnut dulce de leche balls: Bitter, sweet, crunchy and lots of fun.Marco Del Grande

These dulce de leche balls are sensational with an espresso for a mid-morning pick-me-up or to complete a meal. The dark hazelnut toffee adds texture and a little bitterness to these super little sweet treats.

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Ingredients

  • 200g castor sugar

  • 100g hazelnuts

  • 2 x 395g tins condensed milk

  • 2 x 395ml tins evaporated milk

  • 1/2 tsp baking powder

  • Big pinch sea salt

  • 200g Nutella

Method

  1. To make hazelnut toffee, place sugar in a saucepan. Add a dash of water and stir to dissolve on a gentle heat.

    Bring to the boil, brushing down the sides with a wet pastry brush as required. Place hazelnuts in a lightly greased baking tray. Bring sugar to a dark caramel colour. Pour over hazelnuts and allow to cool and harden.

    Break the toffee up in a food processor or with a mortar and pestle. Place in a tray.

    Combine condensed milk, evaporated milk, baking powder and salt in a heavy-based saucepan. Cook on a high heat, stirring constantly until thick and you can see the bottom of the saucepan for a few seconds when you drag the spoon along it, about 40 minutes.

    Stir through Nutella and place in a container to cool in the fridge. Roll into balls and coat with hazelnut toffee. Serve with coffee or tea.

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