French hazelnut praline paste is a delicious gluten-free and dairy-free breakfast spread and a basic ingredient in French pastry makings. It is an easy recipe with a 100% guaranteed result. Make a jar of praline paste (pâte pralinée) and dig with a spoon.
While you can always buy a hazelnut praline, you can also make it at home. Just spend 50 minutes and treat yourself to the best hazelnut praline paste (pâte de praliné noisette in French).
It is a perfect praline 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. Also, to handle the grinding of hazelnuts, you will need a powerful food processor or a high-speed blender.
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' in the recipe, then that means it is made out of toasted hazelnuts.
Hazelnut praline paste recipe
- It is an authentic French recipe.
- Just three ingredients (raw hazelnuts, sugar, and salt) make up this breakfast praline spread.
- It results in a smooth hazelnut paste (or pâte de noisettes in French) with the perfect amount of sweetness.
- Homemade praline paste (praliné maison in French) is an inexpensive alternative to a store-bought praline spread.
- Finally, making a praline paste recipe will make your house smell fabulous, and you will have a tasty treat for your family.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Hazelnuts: High-quality finest hazelnuts are the stars of 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, but avoid brown sugar.
- Salt: ideally, fleur de sel is used to make praline paste, 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
Step 1. To roast hazelnuts, preheat the oven to 300°F (150°C). Spread whole raw hazelnuts in a single layer on a large baking sheet and roast for 15 minutes.
Step 2. 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.
Pro tip: Read more about how to roast hazelnuts and all the tips and tricks.
Step 3. 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).
Step 4. 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 granulated sugar.
Step 5. Cook over medium heat, swirling and shaking the pan over your stove (photo 2).
Step 6. 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.
Step 7. 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.
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.
Step 8. Pour the caramel over the toasted hazelnuts in a single thin layer and cool completely for about 20 minutes (photo 4).
Step 9. 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).
Step 10. Switch to a higher speed and process for 5-10 minutes until the paste forms and turns into the creamy paste, nut praline (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
- Use store-bought toasted unsalted hazelnuts to save time.
- Please DO NOT touch the pot or caramel while it is still hot, or you may get burned.
- 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
So, what are the best nuts to make praline paste or paste mix? 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.
- Half almonds and half hazelnut combination is a great way to compete with Valrhona's traditional spread - hazelnut and almond praline.
- Try roasted pistachios if you are looking for a new snack. 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.
- Finally, try cashews, macadamia nuts, peanuts, or even pine nuts as substitutes for hazelnuts.
How to serve praline paste
You can serve and use praline paste in so many ways.
- Enjoy it on its own or with your favorite ice cream.
- Spread it on crepes, pancakes, or brioche. It tastes great with butter as well as peanut butter too.
- 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.
- Add hazelnut praliné to sugar-free whipped cream. This will make for perfect cupcakes or sponge cake frosting.
Storing and 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.
Placed in a glass jar boiled beforehand, praline paste can be kept for a few weeks in the refrigerator.
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? You can freeze hazelnut praline paste for up to 6 months. Then, to thaw, bring it to room temperature for a few hours.
Recipe FAQ
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.
For a dry caramel, sugar is heated in a pan until it starts to liquefy and then caramelizes. To make a wet caramel, the wet method is used: sugar is combined with water, and caramelization goes through making sugar syrup first.
You should not stir caramel. Stirring dry caramel makes it clump into large sugar lumps; stirring wet caramel may induce it to crystallize. But if you make caramel the first time, you can gently stir it with a heatproof rubber spatula, wooden spatula, or wooden spoon.
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).
You can buy praline paste (for example, Powbab Hazelnut Paste) in a specialized store, in the baking section of a supermarket, or on Amazon, but it is easier and cheaper to make homemade praline paste.
You can try to use pistachio paste or peanut butter instead of praline paste.
Love praline desserts? Try these next!
Here are a few recipes using hazelnut praline paste: the possibilities are endless.
PrintHazelnut 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. All posted pictures are mine.
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