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Almond and hazelnut praline paste

Praline Paste

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


Easy recipe for homemade praline paste with hazelnuts and almonds roasted and caramelized to flavor your desserts and cakes. For a large pot of 500 g approximately


  • 200 g (1 1/2 cups) Hazelnuts - raw
  • 200 g ( 1 1/2 cups) Almonds - raw
  • 250 g ( 1 1/4 cups) Sugar
  • 62 ml (1/4 cup) Water


  1. Preheat your oven to 300°F / 150°C and place the almonds and hazelnuts on a baking sheet.
  2. Roast the almonds and hazelnuts together in the oven for about 20 minutes.
  3. Rub the nuts in a cloth to remove the loose skin.
  4. Over medium heat, bring the water and sugar to a boil in a cast-iron or heavy-bottomed saucepan and, using a cooking thermometer, check the temperature of the syrup, which should reach 240°F / 116°C.
  5. Then add the whole almonds and hazelnuts with the skin and stir with a wooden spoon for about 20 minutes.
  6. The sugar will first crystallize, then it will completely melt and caramelize and take an amber color.
  7. Then remove the caramelized hazelnuts and almonds to a baking sheet and let them cool completely.
  8. When they are cold, blend them in your food processor in 2-3 times (to avoid overheating the dough).
  9. At first you will get a fine meal, continue to blend until you get a smooth liquid paste.
  10. Pour the mixture into a jar with a tight-fitting lid.


Conservation: several weeks in a glass jar with a lid at room temperature or in the refrigerator.

For a less sweet dough :
Reduce the amount of sugar by 100 g

  • Prep Time: 35 minutes
  • Category: Dessert


  • Calories: 169
  • Sugar: 13
  • Fat: 11
  • Saturated Fat: 1
  • Carbohydrates: 16
  • Fiber: 2
  • Protein: 4

Keywords: hazelnut praline, praline paste, french praliné, praline spread