Hazelnut Praline Paste is a delicious gluten-free and dairy-free breakfast spread and a base for many different pastries. It is an easy recipe with a 100 % guaranteed result!
While you can always buy the hazelnut praline *, you can also make the homemade version. Just spend 50 minutes and enjoy the best hazelnut praline paste you can ever make by yourself.
Then use it as a perfect breakfast spread on toasts, as a filling for crepes/pancakes or make delicious desserts, such as Hazelnut Paris-Brest Dessert or Fig Tart With Praline.
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What is a hazelnut praline paste?
Hazelnut praline * paste is a French spread made from hazelnuts and caramel.
What are the best nuts to use for praline paste recipe?
- Praline can be made with all different kinds of nuts, but the classic flavor is hazelnut.
- Replace hazelnuts with blanched almonds to make the almond praline paste. Enjoy it as a spread or make a gluten-free dessert Cinnamon Pavlova With Figs.
- If you combine half almonds and half hazelnuts, you might compete with the traditional French Almond & Hazelnut Praline by Valrhona.
- Experiment with roasted pistachios to get the pistachio flavored praline.
- Try cashews or macadamia nuts as substitutes for hazelnuts.
Why hazelnut praline paste recipe works
- Three handy ingredients (hazelnuts, sugar, salt) result in a beautiful breakfast spread.
- Homemade hazelnut Praline * is an inexpensive alternative to store-bought praline.
How to make hazelnut praline paste step by step
To roast hazelnuts, preheat oven to 300 F/150 C. Spread whole nuts in a single layer on a baking sheet and roast for 15 minutes. Remove skins by wrapping warm hazelnuts in a dishtowel (rub vigorously!) and let them sit 5 to 10 minutes. Place roasted hazelnuts as a single layer on parchment paper * or a silicone baking mat * (photo 1).
To make the caramel, heat a non-stick pan with a heavy bottom for a few seconds and pour one-third of granulated sugar. Cook over medium heat, swirling and shaking the pan over your stove (photo 2).
Once the sugar starts melting, add another third of the sugar and continue to swirl the pan. Do not mix the caramel (when the sugar melts) with a spoon or spatula! Add the last third of the sugar and continue to cook. The caramel might look lumpy and grainy (photo 3), but it will melt at some point. Lower the heat and cook until the caramel gets the golden color. The key is swirling the pan while cooking!
Pour the caramel over roasted hazelnuts and cool completely, about 20 minutes (photo 4).
Break the caramel plate into pieces and place it in the bowl of a food processor *. Turn on low speed and get a praline powder first (photos 5-6).
Then switch to higher speed and process more until it turns into the Praline (photos 7-8).
Expert tips
- Use store-bought roasted unsalted hazelnuts to save time for making Praline.
- DO NOT touch the pot or the caramel while it is still hot, or you may get burned.
- Replace fleur de sel * with any coarse salt or sea salt; however, don’t use iodized table salt because the taste would be too strong.
- Store Hazelnut Praline * paste in a mason glass jar at room temperature for up to one week, in the fridge for up to one month.
- Freeze and defrost praline as needed.
More delicious recipes with praline you will love
- Hazelnut Paris-Brest Dessert Recipe
- Fresh Fig Tart With Hazelnut Praline
- Cinnamon Pavlova With Fresh Figs
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PinDescription
Hazelnut Praline Paste is a delicious gluten-free and dairy-free breakfast spread and a base for many different pastries. It is an easy recipe with a 100% guaranteed result!
Ingredients
- 7 oz (200 g) hazelnuts
- 1/2 cup + 4 tsp (130 g) granulated sugar
- 1 pinch of fleur de sel *
Instructions
To roast hazelnuts, preheat oven to 300 F/150 C. Spread whole nuts in a single layer on a baking sheet and roast for 15 minutes. Remove skins by wrapping warm hazelnuts in a dishtowel (rub vigorously!) and let them sit 5 to 10 minutes. Place roasted hazelnuts as a single layer on parchment paper * or a silicone baking mat *.
To make the caramel, heat a non-stick pan with a heavy bottom for a few seconds and pour one-third of granulated sugar. Cook over medium heat, swirling and shaking the pan over your stove. Once the sugar starts melting, add another third of the sugar and continue to swirl the pan. Do not mix the caramel (when the sugar melts) with a spoon or spatula! Add the last third of the sugar and continue to cook. The caramel might look lumpy and grainy, but it will melt at some point. Lower the heat and cook until the caramel gets the golden color. The key is swirling the pan while cooking!
Pour the caramel over roasted hazelnuts and cool completely, about 20 minutes. Break the caramel plate into pieces and place it in the bowl of a food processor *. Turn on low speed and get a praline powder first. Then switch to higher speed and process more until it turns into the Praline.
Notes
- Use store-bought roasted unsalted hazelnuts to save time for making Praline.
- DO NOT touch the pot or the caramel while it is still hot, or you may get burned.
- Replace fleur de sel * with any coarse salt or sea salt; however, don’t use iodized table salt because the taste would be too strong.
- Store Praline in a mason glass jar at room temperature for up to one week, in the fridge for up to one month.
- Freeze and defrost Praline as needed.
Nutrition
- Serving Size: 30g
- Calories: 174
- Sugar: 13.9g
- Sodium: 16mg
- Fat: 12.2g
- Saturated Fat: 0.9g
- Carbohydrates: 16.3g
- Fiber: 1.9g
- Protein: 3g
- Cholesterol: 0mg
Keywords: hazelnut praline, hazelnut paste, hazelnut praline paste, praline paste recipe, gluten-free, breakfast spread
The recipe was originally published in September 2018. It has been revised to include improved content and photos. All posted pictures are mine.
Adriana says
I love hazelnuts so yummy and then your recipe truly looks delightful. A must try on my list. I will get back and let you know how it went. Cannot wait to try it!
★★★★★
Irina | Baking Like a Chef says
Adriana, you will love it! Just let me know once you make it! Thanks.
Morgan Eisenberg says
I adore hazelnut praline, but the pistachio sounds too good not to try!
★★★★★
Irina | Baking Like a Chef says
Yes, you will end up with a pistachio paste! Just add a few drops of Almond Extract, as per Pierre Hermé.
Bintu | Recipes From A Pantry says
This is a breakfast spread my whole family would enjoy, it looks absolutely delicious!
★★★★★
Irina | Baking Like a Chef says
I am happy to hear! Thank you!
Justine says
Was so yummy. Looked for something new to try this weekend and this was a treat.
Irina | Baking Like a Chef says
WOW! You made it! Thanks for letting me know!
Jill says
This sounds so delicious. I’ve never made a homemade praline before. I’ve gotta try it!
★★★★★
Irina | Baking Like a Chef says
Jill, it’s yummy!Enjoy!
Jen says
This spread is amazing on ANYTHING. Made it for brunch, had leftovers. Enjoyed it on apples!
★★★★★
Irina | Baking Like a Chef says
Jen, I am happy to hear that you love the recipe. You are so creative. I have never thought of using this hazelnut spread on apples! Going to the kitchen:)
Tynia says
This sounds really yummy on waffles or toast. Thank you for sharing!
★★★★★
Irina | Baking Like a Chef says
Tynia, yes, this spread is good on waffles, toasts, cookies, pancakes, crepes… You name it:)
Dannii says
Yum! This would be so good on some pancakes.
★★★★★
Irina | Baking Like a Chef says
Dannii, just add a slice of some fresh fruit such as fig or banana on pancakes. The best breakfast ever!
Laura | Wandercooks says
Yum, I love experimenting with homemade spreads and this one sounds delish! I’m tempted to spread it between cake layers or have it on toast with fresh banana!
★★★★★
Irina | Baking Like a Chef says
The combination of this hazelnut spread with fresh banana sounds delicious! As for the spread between cake layers, I would suggest to make the praline mousseline cream with added hazelnut spread. Just have a look at the recipe where you can find how to make this praline mousseline cream: https://www.bakinglikeachef.com/paris-brest-by-philippe-conticini/
Farah says
I love how simple this looks and what a winner! I would absolutely love this on my morning bread!
★★★★★
Irina | Baking Like a Chef says
Farah, what could be tastier than a slice of freshly baked bread with the hazelnut spread on top?! I would add butter:)
Ines says
This is genius! I will be definitely making this recipe in keto version, with some low carb approved sweetener. I really like how simple and delicious this sounds. Thank you for reaching recipe!
★★★★★
Irina | Baking Like a Chef says
Ines, I am happy to hear that you will use the recipe to create a keto version. Please, let me know once it is ready! Thanks!!!
Anita says
I never knew it’s this easy to make your own praline. And I will definitely try it out with different nuts! 🙂
★★★★★
Irina says
Here we go, Anita! You are right that different nuts will work as well. I love the almond version:) Thank you for your comment.