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.
Notes
Storage: Store the praline paste in an airtight jar at room temperature for several weeks or in the refrigerator for longer storage.
Tips:
- Use a kitchen scale for accurate ratios and consistent texture
- Stir constantly during caramelization to prevent burning
- Let the nuts cool completely before blending
- Blend in short intervals to avoid overheating the paste
- Stop earlier if you prefer a slightly chunky praline texture
- Prep Time: 35 minutes
- Category: Dessert
Nutrition
- Calories: 169
- Sugar: 13
- Fat: 11
- Saturated Fat: 1
- Carbohydrates: 16
- Fiber: 2
- Protein: 4