praline paste

Hazelnut praline paste is a delicious gluten-free and dairy-free breakfast spread and a base for many different pastries. It is an easy recipe with a 100% guaranteed result!

Hazelnut Praline Paste

oz (200 g) hazelnuts

+ 4 tsp (130 g) granulated sugar

fleur de sel

To toast hazelnuts,

preheat oven to 300 F/150 C. Spread whole nuts in a single layer on a baking sheet and roast for 15 minutes. Remove skins by wrapping warm hazelnuts in a clean tea towel (rub vigorously!) and let them sit 5 to 10 minutes. It is not necessary to remove all the skins; if there are any pieces of skin left, it is okay. Place toasted hazelnuts as a single layer on parchment paper or a silicone baking mat.

To make the caramel,

heat a non-stick pan with a heavy bottom for a few seconds and pour one-third of granulated sugar. Cook over medium heat, swirling and shaking the pan over your stove. Once the sugar starts melting, add another third of the sugar and continue to swirl the pan. Do not mix the caramel (when the sugar melts) with a spoon or spatula! Add the last third of the sugar and continue to cook. The caramel might look lumpy and grainy, but it will melt at some point. Lower the heat and cook until the caramel gets the golden color. The key is swirling the pan while cooking! Add a pinch of salt at the last moment of cooking.

Pour the caramel over toasted hazelnuts and cool completely about 20 minutes. Break the caramel plate into pieces and place it in the bowl of a food processor. Turn on low speed and get a praline powder first. Then switch to higher speed and process more until it turns into the praline. 

This is an excellent hazelnut praline recipe! A must-try recipe, so easy and definitely cheaper than store-bought!

Wow, I can think of so many ways I could use this. I will have to try this, thanks for the detailed instructions.

I love the combination of fig and praline here!! Yum, it looks super tasty and so versatile. Love how you have shown exactly how to make this, thanks!!

So delicious - we could eat this straight from the jar!! I love the idea of serving with a cake or fresh fruit.

I can't wait to make this praline. I have it all the time as a chocolate filling but never as a spread.

Such a delicious recipe! We love it on fruit tarts and with warm croissants. I’m so glad to be able to make it at home.

My kids loved it!! They've been wanting me to make it again!

Hello Irina,
First of all, this is a question, not a true rating of the recipe, as I have not made it yet. I was so excited to find your blog and this recipe!  Would this be the mixture that goes between sweet pastry?..like bear claws? That’s where my mind went immediately! I can think of so many things I’d enjoy this on/in, but wanting to try making bear claws if I’m completely off base in what I think this is. Sort of like a paste?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1602401647/b5twxzz1vdg6qnjs9ns0.mp4

Homemade caramel has a reputation for being difficult and inconsistent. But following these three simple tips, you will succeed every time you make it!

3 Tips for Making Dry Caramel

4-Ingredient refined sugar-free praline paste! With caramel undertones, this hazelnut and almond butter is delicious on top of oatmeal/pancakes or spread on toast. It can also be used in many desserts.

Maple Praline Paste

almonds

hazelnuts

maple syrup

vanilla bean

Preheat oven to 325°F (170°C). Line a baking sheet with parchment paper and spread the almonds on one half of the baking sheet and the hazelnuts on the other half.

Roast for about 12 minutes. Transfer the hazelnuts to a clean kitchen towel and let cool for 5 minutes. Once the hazelnuts are a bit cooler, rub them in the kitchen towel to remove the skin. It's okay if you don't remove all the skins. Transfer the peeled hazelnuts and the almonds to a bowl. Set aside.

Pour the maple syrup into a large saucepan and heat over medium heat.

Once it starts to bubble and some foam appears, add the nuts. Continue cooking over medium heat, stirring constantly to prevent the nuts from burning. The maple syrup will reduce and after about 5-7 minutes you won't have much liquid left.

Keep cooking until the maple syrup crystallizes and coats the nuts. At this point, there will be no liquid left and you will have some maple sugar coating the nuts. Lower the heat to low-medium and cook for another 2 minutes, stirring constantly until the remaining sugar melts.

Transfer to a silpat or baking sheet line with parchment paper and let cool completely.

Once cool, transfer the caramelized nuts to a food processor. Add the whole vanilla bean and process until you get the texture of peanut butter. First, it will look like almond meal, then it will turn into a paste, and finally, it will have the consistency of a nut butter.

Transfer to a clean jar. Enjoy on top of pancakes, oatmeal, or use in desserts. The praline butter will keep for months at room temperature.

Just made it this morning using pecans and almonds.  it's amazing!!n  Going to make the Chocolate Mousse Praline Domes then use the remainder by making a vanilla almond/pecan swirl coconut ice cream..thanks so much for the recipe!

I made this recipe last week. It took me over 4 hours in my food processor because I had to take a lot of breaks when the machine got too hot. The end result is not as smooth or creamy as I would have liked but the taste is amazing.
Still, my food processor is quite good and wasn't cheap. Why was it so difficult to make this recipe? Do you have any ideas?

This looks amazing!  Can't wait to make some and stir it into ice cream before it sets.

I wonder if the maple syrup and nuts could be processed in a dehydrator instead to reduce the water content prior to blending?  I tend to burn candy on the stove.

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Maple Praline Paste

Top 2 praline paste recipes from across the web

The most viewed praline paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Hazelnut Praline Paste

Maple Praline Paste

The most viewed praline paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine