French hazelnut praline paste (pâte pralinée) is a delicious gluten-free and dairy-free breakfast spread and a basic ingredient in numerous French pastries. It is an easy recipe with a 100% guaranteed result.
What is hazlenut praline paste?
Hazelnut praline paste is a popular French spread made from caramelized nuts, often hazelnuts, almonds, or both, and caramel. These are crushed until they release essential oils to make a paste with a smooth texture resembling peanut butter.
So, what is hazelnut paste? It is a praline paste made with toasted hazelnuts. If you see 'French praline paste' as a recipe ingredient, this means it is made out of toasted hazelnuts.
Hazelnut praline paste recipe
- Simple & Inexpensive: Only three ingredients (hazelnuts, sugar, salt) create a delicious, homemade spread.
- Deliciously Sweet: The perfect balance of sweetness in a smooth, creamy hazelnut paste.
- Aromatic & Homemade: Making it fills your kitchen with a beautiful nutty aroma, and it is a great alternative to store-bought praline spreads.
- Versatile Use: Perfect as a praline filling for crepes, pancakes, or French desserts like Paris-Brest or Fig Tart With Praline.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Hazelnuts: Use high-quality, finest hazelnuts. Toast raw hazelnuts yourself or use store-bought toasted hazelnuts. Feel free to experiment with other nuts: almonds, a mix of hazelnuts and almonds, pecans, pistachios, etc.
- Sugar: Use granulated white sugar or caster sugar. Replace it with organic cane sugar, but avoid brown sugar.
- Salt: Ideally, use fleur de sel, but you can replace it with any coarse salt or sea salt. Don't use iodized table salt because the taste would be too strong.
How to make hazelnut praline paste
- Roast & Prepare Hazelnuts: Preheat oven to 300°F (150°C). Spread hazelnuts on a baking sheet and roast for 15 minutes. Once roasted, wrap hazelnuts in a kitchen towel and rub to remove skins. It is fine if some skin remains. Place hazelnuts in a single layer on a lined sheet pan (photo 1).
- Make the Caramel: Heat a stainless steel pan over medium-high heat for a few seconds. Add one-third of the granulated sugar and cook over medium heat, swirling the pan (photo 2).
- Add Sugar Gradually: Once the sugar starts melting, add the second third of the sugar. Continue swirling the pan without stirring. Add the final third of sugar and let it dissolve. The caramel might look lumpy and grainy with sugar granules (photo 3), but it will eventually melt. Cook until the caramel reaches a golden color. Add a pinch of salt at the end.
Pro tip: The key is swirling the pan while cooking and watching for the color of the caramel. Don't burn it: the darker it gets, the bitter and more potent it becomes.
- Cool & Process the Caramel: Pour the caramel over the toasted hazelnuts in a thin layer and let it cool for about 20 minutes (photo 4).
Break the cooled caramel into pieces and place them in a food processor. Start at low speed to make praline powder (photos 5-6).
Then increase speed and process for 5-10 minutes until the mixture becomes a smooth, creamy praline paste (photos 7-8).
Pro tip: Reduce toasted and caramelized nuts to smooth golden paste several times in small steps to prevent the food processor or blender from overheating.
Expert Tips
- Please DO NOT touch the pot or caramel while it is still hot, or you may get burned. Use oven mitts.
- 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.
- Do not overheat the praline paste and your device while mixing: stop the food processor or blender several times.
Recipe variations
- Almond Praline: Replace hazelnuts with blanched almonds for a spread or gluten-free dessert like Fig and Cinnamon Pavlova.
- Hazelnut & Almond Blend: A mix of almonds and hazelnuts rivals Valrhona's hazelnut-almond praline spread.
- Other Nut Variations:
- Pistachios: For a snack, use pistachio praline paste with nutty chocolate.
- Pecans: A great alternative for a sandwich spread.
- Walnuts: Rich walnut praline paste, perfect for fruit desserts.
- Other Nuts: Try cashews, macadamia nuts, peanuts, or pine nuts as substitutes.
How to serve praline paste
- Enjoy on its own: Great with ice cream, crepes, pancakes, or brioche.
- Make Hazelnut Chocolate Spread: Mix 3.5 oz. (100 g) melted chocolate with 6.4 oz. (180 g) Praline paste for a Nutella-like spread.
- Use in frosting: Add praline to sugar-free whipped cream for cupcakes or sponge cake.
Storing & Freezing
Store praline paste in an air-tight container, like a mason jar, at room temperature, away from light, for up to one week, or in the fridge for one month. If stored in a sterilized glass jar, it can last a few weeks in the fridge.
Stir occasionally (once a week) to prevent oil separation and maintain its smooth texture.
For longer storage, you can freeze praline paste for up to 6 months. To thaw, leave it at room temperature for a few hours.
Recipe FAQ
Your praline may taste bitter if hazelnuts turn dark brown while toasting in the oven. Other causes could be unshelled hazelnuts and overcooked caramel (too dark caramel).
Praline is a hazelnut powder obtained during the first step of grinding caramelized hazelnuts. Praline paste is the next step of mixing this powder when the nut oil is extracted to get a smooth, thick paste.
Pralines, also known as Pink Praline, are almonds coated in caramelized pink sugar.
No, they are not the same. Pralinoise is a praline paste mixed with milk chocolate and a little bit of vanilla. French and Belgian chocolatiers use it to fill candies and other chocolates.
Love praline desserts? Try these next!
Print
Recipe card
Hazelnut Praline Paste
French hazelnut praline paste is a delicious gluten-free and dairy-free breakfast spread and a basic ingredient for many French pastries. It is an easy recipe with a 100% guaranteed result.
- Total Time: 50 minutes
- Yield: (10.6 oz. ) 300 g
- Category: No-bake desserts
- Method: No baking
- Cuisine: French
Ingredients
- 7 oz. (200 g) raw hazelnuts
- ½ cup + 4 teaspoons (130 g) granulated sugar
- 1 pinch of fleur de sel
* If needed, please refer to Baking Conversion Charts.
Instructions
-
To roast hazelnuts, preheat the oven to 300°F (150°C). Spread whole raw hazelnuts in a single layer on a baking sheet and toast 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 skin; 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.
-
To make the caramel, first, heat a stainless steel pan with a heavy bottom over medium-high heat for a few seconds and pour one-third of the 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 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, but it will melt at some point.
-
Lower the heat and cook until the sugar melts and the caramel gets a golden color while you feel a caramel flavor. The key is swirling the pan while cooking! Add a pinch of salt at the last moment of cooking. Pour the caramel over the toasted hazelnuts in a single thin layer and cool completely for about 20 minutes.
-
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. Then switch to a higher speed and process more until paste forms and turns into the creamy paste, nut praline.
Notes
- Use store-bought toasted unsalted hazelnuts to save time.
- Please 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.
- Mix your praline for a longer or shorter time, depending on your taste.
- Do not overheat the praline paste and your device while mixing: stop the food processor or blender several times.
- Store praline paste in a mason glass jar at room temperature for up to one week in the fridge for up to one month. Remember to stir it once a week, so the oil does not separate, and the mixture keeps all its smoothness.
- Freeze praline paste for up to 6 months.
Nutrition
- Serving Size: (1 oz.) 30 g
- Calories: 174
- Sugar: 13.9 g
- Sodium: 16 mg
- Fat: 12.2 g
- Saturated Fat: 0.9 g
- Carbohydrates: 16.3 g
- Fiber: 1.9 g
- Protein: 3 g
- Cholesterol: 0 mg
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.
The recipe was originally published on September 08, 2020. It has been revised to include improved content and photos.
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!
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!
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.
Erika says
Oh, this looks so delicious! I love how easy it is to make too!
Irina says
Thank you very much, Erika. Please, enjoy the recipe.
Jessica Formicola says
I love hazelnut anything! I can't wait to try this recipe! I bet it would taste great on toast!
Irina says
Yes, you can use this paste everywhere: on toast, crepe, pancake, etc. Please, enjoy it, Jessica.
Jennifer says
It was so easy to make the paste. I used it in some crepes for breakfast, and it was absolutely delicious. I'll be making this again - enough to keep it on hand for little treats.
Irina says
Perfect, Jennifer! Thanks for your feedback.
Rika says
This is an excellent hazelnut praline recipe! A must-try recipe, so easy and definitely cheaper than store-bought!
Irina says
Thanks a lot, Rika. Please, enjoy the recipe. 🙂
Sue says
Wow, I can think of so many ways I could use this. I will have to try this, thanks for the detailed instructions.
Irina says
Sure thing, Sue. Please, enjoy the recipe!
Adrianne says
I love the combination of fig and praline here!! Yum, it looks super tasty and so versatile. Love how you have shown exactly how to make this, thanks!!
Irina says
Thank you very much, Adrianne! Please, enjoy it!
Alexandra says
So delicious - we could eat this straight from the jar!! I love the idea of serving with a cake or fresh fruit.
Irina says
Thank you very much for your feedback, Alexandra.
Charla says
I can't wait to make this praline. I have it all the time as a chocolate filling but never as a spread.
Irina says
It is a great idea, Charla. Please, enjoy it.
Toni says
Such a delicious recipe! We love it on fruit tarts and with warm croissants. I’m so glad to be able to make it at home.
Irina says
Perfect, Toni. Thanks for letting me know.
Toni Dash says
My kids loved it!! They've been wanting me to make it again!
Irina says
I know, Toni. The kids love it on its own. 🙂
Jane says
Hi, I have a question. I am allergic to hazelnuts, can I use almonds instead? Thank you, have a nice day (BTW, I looove your blog), Jane.
Irina says
Hello Jane, yes, you can make almond praline paste. Just replace hazelnuts with almonds. Toast/roast them as directed in the recipe: you will not probably be able to remove their skin (it is fine). Please, let me know if you have more questions. BTW, are you a part of our community https://www.bakinglikeachef.com/subscribe/? 🙂
Dee says
Hello Irina,
First of all, this is a question, not a true rating of the recipe, as I have not made it yet. I was so excited to find your blog and this recipe! Would this be the mixture that goes between sweet pastry?..like bear claws? That’s where my mind went immediately! I can think of so many things I’d enjoy this on/in, but wanting to try making bear claws if I’m completely off base in what I think this is. Sort of like a paste?
Irina says
Hello Dee, thank you for your interest in the recipe. This hazelnut paste has medium-thick consistency, and it is kind of hard to tell how it will behave while baking bear claws. I am afraid of running out of dough during baking, although I am not 100% sure since I have never made bear claws. This nut spread is more used as it is or is added to creams, for example, to make Paris-Brest dessert. It is also added to cookie or cake batters (I do not have such recipes on the blog yet), to make tarts, for example, Fig Tart with Praline. And yes, you can enjoy it with crepes/pancakes.
Amanda Dixon says
This was absolutely delicious! We hosted brunch this weekend and served this with pancakes. It added such an impressive, decadent touch!
Joan says
So healthy yet so satisfying! Definitely making this again and again!
Irina says
Thanks a lot, Joan!
Geoffrey says
This is an amazing concept! I love the idea of using it as a spread on a good toast. What a yummy breakfast!
Irina says
I agree with you, Geoffrey! Thanks for visiting the recipe.
Jessie says
This is an amazing Hazelnut spread! I use it regularly for breakfast.
Beth says
My husband loves hazelnut anything, and he loves this spread on toast and fruit tarts! Such a great and very yummy recipe. I’m so happy I can make this at home and have it on hand! Definitely one of our favorites!
Irina says
I am happy to hear that, Beth! Thanks for making the recipe. 🙂
Elaine says
Question: I'm considering making this a replacement for a hazelnut rum filling for one of my Christmas cookie recipes. My only concern is that it looks a little liquidy and would too easily ooze out between a sandwich cookie. Is this assumption true? Or will it firm up as it sits? Ideally, I'd also want to add a teaspoon of dark rum, to maintain that flavor profile for my cookie filling. The cookie also includes a dot of raspberry or red currant preserves (sort of like nut butter and preserves cookie sandwich).
Irina says
Hi Elaine, thanks for your interest in the recipe. Yes, you are correct that the consistency of the praline paste is not firm enough to sandwich cookies. And it will not be changed at room temperature or chilled. If you add rum, it will be more liquid. The praline paste recipe is delicious, but I don't think it will work for your Christmas cookie project. Happy holidays ahead!
Amar Choudhary says
This is an amazing concept! I love the idea of using it as a spread on a good toast. What a yummy breakfast!
Irina says
Hello Amar, I agree! And thank you for stopping by!!