- 100g/3½oz caster sugar
- 100g/3½oz hazelnuts, skinned and chopped
- 1 tbsp lemon juice
- vanilla ice cream, to serve
- Place the sugar in a saucepan over a medium heat and cook for five minutes, until it caramelises.
- Remove from the heat, add the lemon juice and stir through hazelnuts.
- Drizzle out onto non-stick baking paper and leave to set.
- Once set, break up the crackle and serve with vanilla ice cream.