Butter a cookie sheet lightly. Spread the roasted Oregon hazelnuts on it and place them in a 250-degree oven to warm through. Leave them for 10 minutes, shaking the pan once or twice. Turn off oven, open the door, and leave the pan in it. Combine sugar, corn syrup and water in a small heavy saucepan. Bring mixture to a boil over high heat; after boiling starts, wipe down with wet pastry brush any sugar crystals on the sides of the pan. Boil the syrup until it begins to turn a light caramel color; it will register between 320 and 340 degrees on a candy/jelly thermometer. Remove from heat and quickly add the salt, and the warmed nuts. Stir the mixture quickly (it hardens fast!), then pour it onto the buttered cookie sheet that held the nuts; spread it out with a wooden spoon or spatula. Cool the brittle completely, then break it into small pieces. Working in batches, grind it into a fine powder in a food processor or blender. Store the Praline Powder in an airtight container Will keep several months at room temperature, or at least 2 years in freezer.

Industry and The Hazelnut Marketing Board