10g Lemon Juice
1. Roast hazelnuts at 350˚ F for approximately 9 minutes until golden brown and fragrant
2. Finely chop hazelnuts and spread thinly over a parchment paper lined cookie sheet.
3. Combine sugar, water, and lemon juice in a pot.
4. Heat over medium heat until the syrup reaches a dark amber. Do not stir.
5. Pour caramel over the hazelnuts and quickly spread with a rubber spatula.
6. Cool completely and break into small pieces.