How to make
We prepare the candies by putting the sugar in a very hot dry pan and waiting for it to melt. Then add the butter and start adding the cream in a thin stream while stirring continuously.
We add enough cream to get the caramel color we want. When the caramel is ready, pour it carefully onto baking paper spread out on a large board or kitchen counter. We leave it to cool.
Meanwhile, toast the hazelnuts in a dry pan for 2-3 minutes, then spread them evenly over the caramel. When it hardens a little, with the help of a spatula we peel it off the paper and start tearing pieces from it, from which we form round sweet truffles. Roll the finished candies in coconut shavings.
