Hazelnut Praline Paste

Hazelnut Praline Paste in a teaspoon over a glass jar with hazelnuts on a marble board

5 from 22 reviews

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!




  1. To toast 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 clean tea towel (rub vigorously!) and let them sit 5 to 10 minutes. It is not necessary to remove all the skins; if there are any pieces of skin left, it is okay. Place toasted hazelnuts as a single layer on parchment paper or a silicone baking mat.

  2. 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! Add a pinch of salt at the last moment of cooking.

  3. Pour the caramel over toasted 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. 


  1. Use store-bought toasted/roasted unsalted hazelnuts to save time.
  2. Please DO NOT touch the pot or the caramel while it is still hot, or you may get burned.
  3. 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.
  4. Store praline paste in a mason glass jar at room temperature for up to one week, in the fridge for up to one month. Please, remember to stir it once a week, so the oil does not separate, and the mixture keeps all its smoothness.
  5. Freeze praline paste for up to 6 months. 


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