Le Praliné Maison Pour Toutes Vos Pâtisseries ! Recette Très Facile et Inratable !

Ingredients

• 150 g Hazelnuts (raw, unsalted)
• 150 g Almonds (raw, unsalted)
• 150 g Granulated Sugar (white cane sugar)
• 1 tsp Vanilla Extract (pure vanilla)
• 1 pinch Salt (fine sea salt)

Instructions

1. Preheat Oven and Roast Nuts

   Preheat the oven to 180°C. Spread the hazelnuts and almonds in a single layer on a baking sheet lined with parchment paper. Roast for 10‑12 minutes, stirring halfway through for even color.

   Time: PT12M

   Temperature: 180°C

2. Remove Hazelnut Skins

   While the nuts are still warm, place the hazelnuts in a kitchen towel and rub vigorously to remove the skins. Discard the skins.

   Time: PT5M

3. Make Caramel

   Add the sugar to a clean saucepan over low heat. Let it melt without stirring, gently swirling the pan in circular motions until it turns a deep amber color.

   Time: PT5M

   Temperature: low

4. Flavor the Caramel

   Remove the pan from heat and stir in the vanilla extract and a pinch of salt.

   Time: PT1M

5. Coat Nuts with Caramel

   Quickly add the roasted nuts to the caramel, tossing until every nut is evenly coated. Spread the coated nuts onto a parchment‑lined tray to cool completely.

   Time: PT5M

6. Blend to a Smooth Spread

   Once the caramel‑coated nuts are fully cooled, transfer them to a food processor. Blend in short bursts, pausing every 30 seconds to let the motor rest, until a smooth, glossy paste forms.

   Time: PT10M

7. Jar and Store

   Spoon the spread into a clean jar, seal tightly, and store in a cool, dry place or at room temperature. It will keep for several weeks.

   Time: PT1M

Nutrition Facts

Calories

160

Protein

4 g

Carbohydrates

14 g

Fat

10 g

Fiber

2 g