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Hazelnut praline is a delicious gluten-free and dairy-free breakfast spread and a base for many different pastries. It is an easy recipe with 100 % guaranteed result!
While you can always buy the best Praline by Valrhona, you can also make the homemade version. Just spend 50 minutes and enjoy the best Hazelnut Praline 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 choux pastry Paris-Breast or Fig Tart With Praline.
What Are The Best Nuts to Make Praline
- 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. 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 of hazelnuts.
Why This Hazelnut Praline Recipe Works
- Three handy ingredients (hazelnuts, sugar, salt) result in a wonderful breakfast spread.
- Homemade hazelnut Praline is an inexpensive alternative to store-bought Praline.
How to Make Hazelnut Praline – 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 dish towel (rub vigorously!) and let them sit 5 to 10 minutes. Place roasted hazelnuts as a single layer on parchment paper or silicone baking mat (photo 1).
To make a caramel, heat a pan and pour caster sugar in three times, swirling pan between each addition (photo 2).
Cook over medium heat until sugar mixes well (photo 3) and turns into a golden caramel. Do not mix the caramel (when the sugar melts) with a spoon or spatula!
Pour the caramel over roasted hazelnuts and cool completely, about 20 minutes (photo 4).
Break the caramel plate into pieces and place 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).
Important Tips for Making Hazelnut Praline
- 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.
More Recipes With Praline You’ll Love
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Hazelnut praline is a delicious gluten-free and dairy-free breakfast spread and a base for many different pastries. It is an easy recipe with 100% guaranteed result!
Ingredients
- 200 g hazelnuts
- 130 g caster 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 dish towel (rub vigorously!) and let them sit 5 to 10 minutes. Place roasted hazelnuts as a single layer on parchment paper or silicone baking mat.
To make a caramel, heat a pan and pour caster sugar in three times, swirling pan between each addition. Cook over medium heat until sugar mixes well and turns into a golden caramel. Do not mix the caramel (when the sugar melts) with a spoon or spatula!
Pour the caramel over roasted hazelnuts and cool completely, about 20 minutes. Break the caramel plate into pieces and place 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: praline, hazelnuts, hazelnut praline, hazelnut praline paste, gluten-free, breakfast spread
The recipe was originally published in September, 2018. It has been revised to include improved content and photos.
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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!
★★★★★
Adriana, you will love it! Just let me know once you make it! Thanks.
I adore hazelnut praline, but the pistachio sounds too good not to try!
★★★★★
Yes, you will end up with a pistachio paste! Just add a few drops of Almond Extract, as per Pierre Hermé.
This is a breakfast spread my whole family would enjoy, it looks absolutely delicious!
★★★★★
I am happy to hear! Thank you!
Was so yummy. Looked for something new to try this weekend and this was a treat.
WOW! You made it! Thanks for letting me know!
This sounds so delicious. I’ve never made a homemade praline before. I’ve gotta try it!
★★★★★
Jill, it’s yummy!Enjoy!
This spread is amazing on ANYTHING. Made it for brunch, had leftovers. Enjoyed it on apples!
★★★★★
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:)
This sounds really yummy on waffles or toast. Thank you for sharing!
★★★★★
Tynia, yes, this spread is good on waffles, toasts, cookies, pancakes, crepes… You name it:)
Yum! This would be so good on some pancakes.
★★★★★
Dannii, just add a slice of some fresh fruit such as fig or banana on pancakes. The best breakfast ever!
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!
★★★★★
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/
I love how simple this looks and what a winner! I would absolutely love this on my morning bread!
★★★★★
Farah, what could be tastier than a slice of freshly baked bread with the hazelnut spread on top?! I would add butter:)
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!
★★★★★
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!!!