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Hazelnut Praline Paste

A mason jar and a teaspoon over with hazelnut praline on a marble board.
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5 from 28 reviews

French hazelnut praline paste is a smooth 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. 

Ingredients

Scale
  • 7 oz. (200 g) raw hazelnuts
  • 1/2 cup + 4 teaspoons (130 g) granulated sugar
  • 1 pinch of fleur de sel

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. 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.
  2. Remove skins by wrapping warm hazelnuts in a clean kitchen towel (rub vigorously!) and let them sit for 5 to 10 minutes. You don't need to remove all the skin; if any pieces are left, that's fine.
  3. Place roasted hazelnuts as a single layer on a sheet pan, a baking tray lined with parchment paper, or a silicone baking mat.
  4. To make the caramel, heat a stainless steel pan with a heavy bottom over medium-high heat for a few seconds and pour in one-third of the granulated sugar. Cook over medium heat, swirling and shaking the pan over your stove.
  5. 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 eventually.
  6. Lower the heat and cook until the sugar melts and the caramel turns golden and you can smell the caramel flavor. The key is swirling the pan while cooking! Add a pinch of salt at the last moment. Pour the caramel over the toasted hazelnuts in a single thin layer and cool completely for about 20 minutes.
  7. 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 until it forms a paste and turns into a creamy nut praline.

Notes

  1. Use store-bought toasted 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. Mix your praline longer or shorter, depending on your taste. 
  5. Do not overheat the praline paste and your device while mixing: stop the food processor or blender several times.
  6. Store praline paste in a mason glass jar at room temperature for up to one week, or in the fridge for up to one month. Remember to stir it once a week so the oil doesn't separate, and the mixture stays smooth.
  7. Freeze praline paste for up to 6 months. 

Nutrition

Find it online: https://www.bakinglikeachef.com/hazelnut-praline-recipe/