Description
This Hazelnut Praline Paste recipe guides you through roasting hazelnuts and creating a caramelized sugar coating that is then ground into a smooth, rich paste. Perfect for adding indulgent flavor to desserts or spreading on toast, this homemade praline paste is deliciously nutty with a luscious caramel depth.
Ingredients
Nut and Caramel Mixture
- 200 gr Raw Hazelnut (with skin or blanched)
- 200 gr Caster Sugar
- 30 ml Water
- 1/2 teaspoon Sea Salt
- 1 tablespoon Neutral Oil such as Grapeseed or Canola (optional)
Instructions
- Preheat and Roast Hazelnuts: Preheat your oven to 180°C (350°F). Spread the hazelnuts in a single layer on a lined baking sheet and roast for 8-10 minutes until their skins darken and start cracking. Remove and cool on a rack.
- Remove Hazelnut Skins: If using nuts with skins, rub them inside a clean tea towel while still warm to remove the skins. Discard skins and place the nuts back on the baking tray.
- Prepare Caramel: In a large saucepan, combine sugar and water. Heat on medium to medium-high without stirring for 10-15 minutes until sugar melts, bubbles, and turns golden amber. Do not overcook to avoid bitterness.
- Add Salt and Stir: Turn off the heat, add sea salt, and stir gently with a heat-proof spatula to dissolve.
- Pour Caramel on Nuts: Carefully pour the hot caramel over the hazelnuts on the baking sheet. Take care to avoid burns, and do not touch until fully hardened.
- Cool and Harden: Let the caramel cool and harden for 30 minutes to 1 hour. Then break the hardened mixture into chunks.
- Process into Pralin Powder: Transfer chunks to a food processor and pulse on low to crush into a rough powder, creating the pralin base.
- Blend into Paste: Continue blending at medium-high speed for 15-20+ minutes until the powder melts into a thick paste and then transitions to a smooth, liquid consistency. Pause if the processor overheats.
- Adjust Consistency: Blend longer or shorter based on desired texture — from slightly crunchy to fully smooth praline paste.
- Store or Use: Use immediately or transfer to an airtight container. Store in a cool, shaded area at room temperature for 1-2 weeks, or refrigerate for several months.
Notes
- Removing the hazelnut skin improves texture and flavor but is optional if you prefer a more rustic paste.
- Do not stir sugar while melting to ensure proper caramelization without crystallization.
- If the praline paste is too hard or powdery, add a tablespoon of neutral oil to help smooth it out.
- Allow the food processor to cool if it overheats during blending to avoid damage.
- The caramel is extremely hot and can cause serious burns, so handle with caution during this step.
