How To Make Hazelnut Praline Paste

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!

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While you can always buy a hazelnut praline, you can also make a homemade version. 

Just spend 50 minutes and enjoy the best hazelnut praline paste (pâte de praliné noisette in French) you can ever make yourself.

Enjoy it on its own (since it is homemade, it is magical), and use it as a perfect breakfast spread on toast.

It is also perfect as a filling for crepes or pancakes or to make delicious French desserts, such as Paris-Brest or Fig Tart With Praline.

There is nothing complicated in this hazelnut paste recipe except cooking caramel, which must not burn.

There are two methods to make caramel: the dry and wet methods. Here, the dry process is used, and I will guide you through the whole process to success.

Also, to handle the grinding of hazelnuts, you will need a good food processor or a high-speed blender.

You will reduce toasted and caramelized nuts to smooth paste several times in small steps to prevent the food processor or blender from overheating.

Then you will get a jar of praline paste (or pâte pralinée). Just be ready for a delicious moment: you can use it everywhere; it's so delicious.

What is praline paste?

Praline paste is a popular French spread made from caramelized nuts, often hazelnuts, almonds, or both, and caramel.

These are crushed until they release their oil to make a paste resembling peanut butter.

So, what is hazelnut paste? It is a praline paste made with toasted hazelnuts.

If you see 'French praline paste' in the recipe, then that means it is made out of toasted almonds.

Why you should try this recipe

The three ingredients that make up this breakfast praline spread are raw hazelnuts, sugar, and salt.

They result in a beautiful hazelnut paste (or pâte de noisettes in French) with the perfect amount of sweetness to start your day off right.

When you look for that perfect gift to give someone, nothing beats a homemade praline paste (praliné Maison in French). This is an inexpensive alternative to a store-bought one.

Finally, the praline paste recipe will make your house smell fabulous, and you will have a tasty treat for your family. What more could one want?

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making this recipe as written for the best results. 

Hazelnuts: high-quality nuts are the stars of the authentic French praline paste. Use raw nuts to toast yourself or store-bought toasted hazelnuts.

Feel free to experiment with other types of nuts: almonds, a mix of hazelnuts and almonds, pecans, pistachios, etc.

Sugar: the recipe calls for granulated white sugar or caster sugar. Replace it with organic cane sugar if desired.

Salt: ideally, fleur de sel is used to make praline paste, but you can replace it with any coarse salt or sea salt.

Please, don’t use iodized table salt because the taste would be too strong.

How to make praline paste

To roast hazelnuts, preheat the oven to 300 degrees F/150 degrees C. Spread whole raw hazelnuts in a single layer on a baking sheet and roast for 15 minutes.

Remove skins by wrapping warm hazelnuts in a clean kitchen towel (rub vigorously!) and let them sit for 5 to 10 minutes.

It is unnecessary to remove all the skins; if there are any pieces of skin left, it is okay.

Place roasted hazelnuts as a single layer on a sheet pan, a baking tray lined with parchment paper, or a silicone baking mat (photo 1).

To make the caramel, first, heat a non-stick pan with a heavy bottom over medium-high heat 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 dissolves) with a spoon or spatula! Add the last third of the sugar and continue to cook.

The caramel might look lumpy and grainy with sugar granules (photo 3), but it will melt at some point.

Lower the heat and cook until sugar melts and the caramel gets a golden color, and you feel a caramel flavor. Add a pinch of salt at the last moment of cooking.

The key is swirling the pan while cooking! And don't burn the caramel: the darker it gets, the bitter and more potent it becomes.

Pour the caramel over toasted hazelnuts in a single thin layer and cool completely, about 20 minutes (photo 4).

The next step is to break the caramel plate into smaller 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 a higher speed and process more until paste forms, and it turns into the creamy paste, nut praline (photos 7-8).

Recipe variations

So, what are the best nuts to make praline paste?

The classic praline flavor is hazelnut, but it can be made with all different types of nuts.

Replace hazelnuts with blanched almonds to make the almond praline paste.

You can enjoy it as a spread or make a gluten-free dessert with praline filling - Fig And Cinnamon Pavlova.

The almond and hazelnut combination is a great way to compete with Valrhona's traditional spread - hazelnut and almond praline.

If you are looking for a new snack, try roasted pistachios. You will have an addictive pistachio praline paste perfect with any nutty-flavored chocolate bars.

Pecans are the perfect alternative to traditional hazelnuts. So if you want something different on your next sandwich, try adding some pecan praline paste.

Walnuts are another secret ingredient in a rich and creamy walnut praline paste.

It is perfect for coating apples or other fruits before baking them into an unforgettable dessert.

Do you wonder if it is possible to make peanut praline paste? The answer is yes.

The roasting process brings out a stronger flavor in the peanuts, which you can then blend into a new dessert recipe.

Finally, try cashews, macadamia nuts, or even pine nuts as substitutes for hazelnuts.

How to serve it

You can serve and use this hazelnut spread in so many ways. But, first and foremost, you can enjoy it on its own or with your favorite ice cream.

You can spread it on crepes, pancakes, or brioche. It tastes great with butter as well as peanut butter too.

Also, you can easily prepare a hazelnut chocolate spread that resembles Nutella.

Just add 3.5 oz. (100 g) of high-quality melted chocolate for 6.4 oz. (180 g) of praline paste and mix well.

What is even better is that you can add hazelnut praliné to whipped cream. This will make for perfect cupcakes or sponge cake frosting.

How to store praline paste

Store your praline paste in an air-tight container, like a mason jar.

You can keep it at room temperature away from light for up to one week or in the fridge for one month.

Placed in a glass jar boiled beforehand, praline paste can be kept for a few weeks in the refrigerator.

Please, remember to stir it from time to time (for example, once a week). So the oil does not separate, and the mixture keeps all its smoothness.

Can you freeze praline paste? Yes, absolutely. You can freeze hazelnut praline paste for up to 6 months.

Then, to thaw, bring it to room temperature for a few hours.

Expert tips

1. Use store-bought toasted unsalted hazelnuts to save time.
2. Please DO NOT touch the pot or caramel while it is still hot, or you may get burned.
3. Depending on your taste, mix your praline spread for a longer or shorter time. It usually takes about 15 minutes to make a smooth praline paste.
4. Do not overheat the praline paste and your device while mixing: stop the food processor or blender several times.

Frequently asked questions

Love praline desserts? Try these next!

Here are a few recipes using hazelnut praline paste: the possibilities are endless.

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee. If the nutrition information is important to you, you should independently verify it using your preferred tool. Under no circumstances will Baking Like a Chef be responsible for any loss or damage resulting from your reliance on the nutritional information. You are solely responsible for all decisions about your health and ensuring that any nutritional information provided is accurate. Please, read the disclaimers in our Privacy Policy.

The recipe was originally published on September 08, 2020. It has been revised to include improved content and photos. All posted pictures are mine.