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Homemade Hazelnut Praline Paste Recipe

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3.8 from 8 reviews

This Hazelnut Praline Paste recipe creates a rich, creamy homemade spread made from toasted hazelnuts caramelized with sugar and a touch of fleur de sel. Perfect for adding decadence to desserts, spreading on toast, or incorporating into your favorite recipes, this praline paste delivers a deep nutty flavor with a smooth texture.

Ingredients

Hazelnuts

  • 7 oz. (200 g) raw hazelnuts

Caramel

  • 1/2 cup + 4 teaspoons (130 g) granulated sugar
  • 1 pinch of fleur de sel

Instructions

  1. Roast the hazelnuts: Preheat your oven to 300°F (150°C). Spread the raw hazelnuts evenly in a single layer on a baking sheet and toast them in the oven for 15 minutes until fragrant and lightly browned.
  2. Remove skins: While still warm, wrap the roasted hazelnuts in a clean kitchen towel and rub vigorously to remove their skins. It’s not necessary to remove every bit of skin; a little left on is fine. Let the nuts sit for 5 to 10 minutes.
  3. Prepare the hazelnuts for caramel: Lay the peeled hazelnuts out in a single layer on a sheet pan lined with parchment paper or a silicone mat, ready for the caramel coating.
  4. Make the caramel: Heat a heavy-bottomed stainless steel pan over medium-high heat for a few seconds. Pour in one-third of the granulated sugar and cook, swirling and shaking the pan gently but continuously. Do not stir with a spoon or spatula.
  5. Add remaining sugar in stages: Once the initial sugar portion begins melting, add the second third of the sugar and continue swirling. Then add the final third of sugar while still swirling. The sugar may look grainy and lumpy at times but will melt as you keep cooking.
  6. Cook the caramel to color and flavor: Lower the heat and keep cooking while swirling until the caramel turns a golden color and emits a rich caramel aroma. Just before removing from heat, add a pinch of fleur de sel to enhance flavor.
  7. Combine hazelnuts and caramel: Immediately pour the hot caramel evenly over the hazelnuts in a thin layer. Allow the mixture to cool completely, about 20 minutes, until hardened.
  8. Process into praline paste: Break the hardened caramel and nut mixture into smaller pieces and place them into a food processor bowl. Start on low speed to grind into a praline powder, then increase speed and continue processing until the mixture transforms into a smooth, creamy paste with a luscious texture similar to nut butter.

Notes

  • Removing the hazelnut skins is optional but recommended for a smoother paste without bitterness.
  • Be patient when making the caramel, avoid stirring with utensils to prevent crystallization.
  • This praline paste can be stored in an airtight container at room temperature for up to two weeks or refrigerated for longer freshness.
  • Use the paste to enhance cakes, ice cream, spreads, or as a filling for chocolates and pastries.

Find it online: https://marthatasty.com/homemade-hazelnut-praline-paste-recipe/