How to make praline paste with this easy recipe made with roasted hazelnuts and almonds, a delicious creamy paste to flavor fillings, cakes, and French pastries.

Almond and hazelnut praline paste in a bowl

What is praliné?

French praline paste is a classic ingredient in French pastry, commonly used to flavor buttercream, ganache, choux fillings, macarons, and desserts like Paris-Brest.

As a French baker, this is the traditional method I use to make praline paste with roasted hazelnuts and almonds, just like in professional pastry kitchens.

This homemade version has a deeper roasted nut flavor and a smoother texture than store-bought praline paste.

Why you'll love this recipe

Authentic French praliné with real roasted almond and hazelnut flavor
Smooth, versatile paste for cakes, creams, ganache, and pastries
Simple, reliable method with professional pastry results at home

Ingredients you need

Hazelnuts and almonds: Traditionally made with a 50/50 mix of raw hazelnuts and raw almonds. You can adjust the ratio or use only hazelnuts for a stronger flavor.
Granulated sugar: White granulated sugar is essential to properly caramelize the nuts and create a smooth praline paste.
Water: Used to make a quick sugar syrup for evenly coating and caramelizing the nuts.

Tips for perfect praline paste

Adjust the texture: Stop blending early for a crunchy praline, or continue for a smooth, creamy paste.
Use a kitchen scale: Weighing the nuts and sugar gives a more consistent praline paste texture and flavor.
Roast the nuts properly: Lightly golden nuts bring out deep flavor without bitterness.
Be patient when blending: The mixture goes from powder to paste—keep blending and scrape the bowl as needed.
Pause the food processor: Blend in short intervals to avoid overheating and separating the oils.

How to make hazelnut praline paste

Roast the nuts in a preheated oven at 300°F / 150°C for 15–20 minutes, until lightly golden and fragrant.

Rub the warm nuts in a clean kitchen towel to remove as much skin as possible, then set aside.

Make the sugar syrup by heating the sugar and water in a saucepan until it reaches 240°F / 116°C.

Sugar syrup cooking in a saucepan with thermometer

Add the roasted nuts to the syrup and cook over medium heat, stirring constantly.

Hazelnuts and almonds coated in sugar syrup

The sugar will first coat the nuts, then crystallize, and finally melt and caramelize after about 20 minutes.

Crystallized sugar coating hazelnuts and almonds in saucepan

Transfer immediately onto a sheet of parchment paper and let cool completely until fully hardened.

Caramelized hazelnuts and almonds on baking sheet

Break the caramelized nuts into pieces and place them in a food processor.

Food processor with caramelized hazelnuts and almonds

Blend in 1-minute intervals, scraping the bowl between each round, until the mixture turns from powder to a smooth, creamy praline paste.

Smooth praline paste in a food processor

How to use praline paste

Swirl into desserts such as ice cream, mousse, or cake batters.
Flavor buttercream for cakes, cupcakes, and layer cakes.
Mix into ganache to create a rich praline chocolate filling or frosting.
Use in choux pastry fillings like Paris-Brest or éclairs.
Add to macaron fillings for a deep roasted nut flavor.
Stir into pastry cream for tarts, cakes, or dessert cups.

Storage

Room temperature: Store in an airtight jar for up to 2–3 months in a cool, dry place.
Refrigerator: 3–4 months;
Before use: Let it soften at room temperature and stir if needed.

Recipe Variations

Hazelnut-only praline paste for a stronger nut flavor.
Almond-only praline paste for a milder, sweeter taste.
Reduced-sugar: reduce sugar slightly (texture will be less smooth).
Chunky praline by stopping the blending earlier for texture.

Recipe Questions

What is praline paste made of?

Praline paste is made from roasted nuts (hazelnuts and/or almonds) blended with caramelized sugar until smooth.

Is praline paste the same as Nutella?

No. Praline paste contains only nuts and sugar, while Nutella includes cocoa, milk, and added fats.

Can I make praline paste without a thermometer?

Yes. Cook the sugar and water until fully dissolved, then continue cooking with the nuts until the sugar crystallizes, melts, and turns golden caramel.

Why is my praline paste not smooth?

It needs more blending time. Blend in short intervals and let the food processor rest to avoid overheating.

Can praline paste be frozen?

Yes. Store it in an airtight container and freeze for up to 6 months. Thaw in the fridge before use.

More Pastry Fillings

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

Praline Paste

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5 from 1 review

Author: Fadela
Total Time: 35 minutes
Yield: 20 servings

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Description

Easy recipe for homemade praline paste made with roasted and caramelized hazelnuts and almonds, perfect for flavoring cakes, fillings, and French pastries. Makes about 500 g.

Ingredients

200 g (1½ cups) raw hazelnuts
200 g (1½ cups) raw almonds
250 g (1¼ cups) granulated sugar
62 ml (¼ cup) water

Instructions

Preheat the oven to 300°F (150°C). Spread the hazelnuts and almonds on a baking sheet and roast for about 20 minutes.
Remove from the oven and rub the warm nuts in a clean kitchen towel to remove loose skins.
In a heavy-bottomed saucepan, heat the water and sugar over medium heat until the syrup reaches 240°F (116°C).
Add the roasted nuts to the syrup and cook for about 20 minutes, stirring constantly. The sugar will crystallize, then melt and turn into a deep amber caramel.
Immediately spread the caramelized nuts onto a baking sheet lined with parchment paper and let cool completely.
Once fully cooled, break into pieces and place in a food processor. Blend in short bursts to avoid overheating, until the mixture turns from a fine powder into a smooth, fluid praline paste.
Transfer the praline paste to a clean jar with a tight-fitting lid.