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Pecan Praline Paste

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Pecan praline paste is a rich, creamy blend of caramelized pecans that adds a sweet, nutty flavor to desserts and baked goods. Perfect for spreading, mixing, or drizzling over your favorite treats!

bowl with praline paste
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Pecan praline paste is a twist on the classic praline paste (French praliné), made with pecans instead of almonds or hazelnuts. It combines the rich, slightly sweet flavor of pecans with caramelized syrup to create a smooth and flavorful paste.

Not only is this praline paste incredibly delicious, but it’s also quick and easy to make. With just a few simple steps, you’ll have the perfect texture to add a gourmet touch to your recipes.

This pecan praline paste is perfect for baking and desserts. Use it to fill cakes, cupcakes, or macarons, or mix it into crepes, ice cream, or mousses. It brings a rich flavor and a creamy texture that’s sure to delight your taste buds.

Why you'll love this recipe

  • Quick and Easy: With just a few ingredients and simple steps, you’ll have a gourmet-quality pecan praline paste ready in no time.
  • Versatile: Perfect for everything from cakes and cupcakes to ice cream, mousses, and crepes—this paste adds a rich, nutty flavor to any dessert.
  • Incredibly Delicious: The combination of caramelized pecans and smooth texture makes it irresistible for both baking and snacking!

Ingredients You Need

Here’s what you’ll need to make homemade pecan praline paste:

  • Pecans: Roasted pecans with the skin on, which you can also mix with hazelnuts or almonds to vary the flavors.
  • Sugar: Use white sugar or cane sugar, depending on your preference, for a more caramelized flavor.
  • Water: Water is used to dissolve the sugar and create the caramel.
bowls with ingredients

How To Make Pecan Praline Paste

Here are some quick visual instructions. Don’t forget, the full recipe with exact ingredients is in the main recipe card below!

Step 1: Toast the pecans in the oven at 350°F (180°C) for about 10 minutes, until they’re lightly golden.

roasted pecan on a baking tray

Step 2: Heat the sugar and water in a saucepan until it reaches 240°F (soft ball stage).

Step 3: Pour the pecans into the hot syrup and stir well to coat them evenly.

saucepan with sugar and water
sauce pan with pecan and sugar syrup

Step 4: Cook the syrup-coated pecans until they are fully caramelized.

saucepan with cristallized pecan
saucepan with caramelized pecan

Step 5: Let the caramelized pecans cool on parchment paper.

Step 6: Place the pecans in a food processor and blend in one-minute intervals until the praline is smooth and liquid.

food processor with caramelized pecan
food processor with smooth pecan praline paste

How To Use This Nut Praline Paste

  • Fill Cakes and Cupcakes: Use it to fill layer cakes, cupcakes, or pound cakes for a sweet, nutty crunch.
  • Make Homemade Candy: Mix it with chocolate to create decadent praline-filled candies.
  • Top Crepes or Waffles: Add a spoonful to crepes or waffles for an indulgent dessert.
  • Swirl Into Ice Cream or Yogurt: Mix it into homemade ice cream or yogurt for a sweet crunch and nutty flavor.
  • In Cookies: Add it to cookie dough for extra flavor and a touch of crunch.
  • Spread on Toast or Pancakes: Use it as a spread for toast or pancakes for a sweet breakfast treat.
  • Enhance Brownies: Swirl it into brownie batter for a gooey center and rich flavor.
  • In Desserts: Use it in tarts, chocolate mousse, layered entremets, or as an insert for a crunchy twist.
  • Pecan Crunch Layers: Add it to a feuilletine crunch base for a praline-flavored crispy layer in cakes.
small bowl with pecan praline paste

Tips for this recipe

  • Keep an Eye on the Temperature: Use a kitchen thermometer to avoid burning the caramel and ensure it reaches 240°F.
  • Coat the Pecans Well: Mix the pecans thoroughly in the syrup for even coverage and a balanced flavor.
  • Cool Quickly: Let the pecans cool on parchment paper to prevent them from sticking together.
  • Blend Carefully: Process the praline in short intervals to avoid overheating and to achieve a smooth, liquid consistency.
  • Toast the Pecans: Roast the pecans well before coating them in caramel for a richer, more flavorful taste.

Storage instructions

  • Room Temperature: Store pecan praline paste in an airtight jar at room temperature for 1 to 2 weeks.
  • Freezing: For longer storage, freeze the praline paste in a freezer-safe bag or airtight jar. It will keep for up to 2 months. Let it come to room temperature before using.

Variations & Substitutions

  • Pecan Hazelnut Praline: Replace half of the pecans with hazelnuts for a slightly different but equally delicious flavor.
  • Pecan Almond Praline: Use a mix of almonds and pecans for a milder, nutty taste.
  • Chocolate Praline: Blend the praline with melted chocolate for a rich, chocolatey twist.
  • Spiced Praline: Add a pinch of cinnamon or ginger for a warm, spiced touch to your praline.
  • Caramel Praline: Stir in some salted caramel into the syrup for a richer, creamier praline.
  • Milk Chocolate Praline: Melt a little milk chocolate into the praline for a softer, creamier flavor.
  • Seeded Praline: Add sunflower or pumpkin seeds for extra crunch in your praline.
  • Vanilla Praline: Mix in a bit of vanilla extract into the syrup for a sweet, fragrant flavor boost.

More Filling Recipes

jar with praline pecan

I hope you loved this pecan praline paste recipe! Don’t forget to rate it and leave a comment to let me know what you think. Happy baking!

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Pecan Praline Paste

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Description

How to Make Delicious Pecan Praline Paste for Cakes, Desserts, Pastries, Frostings, and Layered Desserts (makes about 1 ¼ cups or one 10 oz jar)

Ingredients

  • 200 g (1 ¾ cups) pecans
  • 200 g (1 cup) white granulated sugar
  • 50 ml (3 ½ tablespoons) water

Instructions

  1. Preheat the oven to 350°F (180°C) and toast the pecans for 10 minutes.
  2. In a saucepan, heat the sugar and water until it reaches 240°F (soft ball stage).
  3. Add the pecans to the hot syrup and stir to coat them.
  4. Cook the pecans for about 20 minutes, stirring constantly, until they are fully caramelized and the sugar is completely dissolved. Be careful not to let it burn.
  5. Let the caramelized pecans cool on parchment paper.
  6. Blend the cooled pecans in a food processor in 1-minute intervals until you achieve a smooth, liquid praline paste with no chunks.

Equipment

Notes

Storage:
Store the pecan praline paste in an airtight jar at room temperature for 1 to 2 weeks. For longer storage, keep it in the refrigerator. Let it come to room temperature before using for the best texture.

Tips:

 

  • Don’t let the caramel burn; monitor the syrup’s temperature with a thermometer.
  • Stir the pecans well in the syrup to ensure even coating.
  • Let the pecans cool completely on parchment paper to prevent sticking.
  • Blend the praline in short intervals to avoid overheating.
  • If using other nuts, make sure they’re well-toasted for maximum flavor.

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