Sweet buns in sticky caramel with hazelnuts

Ingredients:

• 2/3 tbsp. peeled hazelnuts
• 2.5 tbsp unsalted butter, plus extra for greasing the pan
• 0.5 cups firmly packed golden brown sugar
• 2 tbsp. l. agave syrup
• 1 teaspoon freshly squeezed lemon juice
• Flour for dusting
• 1 teaspoon ground cinnamon
• 1/4 tsp ground nutmeg
• 1 package (220 g) chilled croissant dough
• 1/8 teaspoon sea salt

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 190°C (375°F). Spread the hazelnuts on a rimmed baking sheet and roast until fragrant, 12-15 minutes. Remove from the oven and let cool. Finely chop the nuts and set aside.
2. Lightly grease a 9-inch (22-cm) glass or ceramic pie dish. Melt 2.5 tablespoons of butter in a small saucepan over medium heat. Add 1/4 cup of brown sugar, agave, and lemon juice. Pour the mixture into the prepared pie dish. Sprinkle 1/3 cup of toasted nuts evenly over the syrup and set aside. In a small bowl, combine the remaining 1/4 cup of brown sugar, cinnamon, and nutmeg.
3. On a lightly floured work surface, carefully unroll the croissant dough and press firmly, pinching the perforated lines to form a single sheet of dough. Dust a rolling pin with flour and roll the dough into a 12 x 9-inch rectangle. Sprinkle the brown sugar mixture evenly over the dough, leaving a 1/2-inch border. Sprinkle with the remaining 1/3 cup hazelnuts.
4. Roll the dough into a log, starting from one of the short sides. Using a sharp knife, cut the log into 8-10 circles, each about 2.5 cm wide. Arrange the circles, cut-side down, on top of the syrup in the pan, 6 along the edges of the pan and 2 in the center. Pinch the open ends with your fingertips to prevent the rolls from unraveling. Cover and refrigerate. Refrigerate for up to 2 hours.
5. Bake the buns until golden brown and the syrup has darkened and is bubbling around the edges of the pan, about 25 minutes. Remove the buns from the oven and let them rest for 1 minute. Cover the pan with a large plate and invert. Lightly sprinkle the buns with flaky sea salt. Let them cool for 10-20 minutes and serve while still warm.