Hazelnut dulce de leche balls

Name: Hazelnut dulce de leche balls
Cook time: 1 h 30 min
Yield: about 30
Cuisine: South American
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

Jeremy and Jane Strode

October 19, 2011

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

Time:1-2 hoursMakes:about 30

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.

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

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.