Hazelnut Praline and Hazelnut Praline Paste
Hazelnut Praline and Hazelnut Praline Paste is a medium French recipe that serves 6. 528 calories per serving. Recipe by Love of cooking Soulef on YouTube.
Prep: 23 min | Cook: 22 min | Total: 1 hr
Cost: $7.50 total, $1.25 per serving
Ingredients
- 200 g Blanched almonds (To be roasted)
- 200 g Blanched hazelnuts (To be roasted, skin to be removed after roasting)
- 200 g Granulated white sugar (For the caramel)
- 30 ml Water (Just to moisten the sugar)
Instructions
Roast the almonds and hazelnuts
Heat the pan over medium heat, add the almonds and hazelnuts in an even layer. Stir constantly for 8 to 10 minutes until they are golden and the hazelnut skins detach slightly.
Time: PT10M
Temperature: Moyen
Cool and remove the skins
Transfer the dried fruits onto a tray or plate, let cool for 5 minutes. Gently blow to make the detached skins fall.
Time: PT5M
Prepare the caramel
Return the pan to medium heat, add the sugar and water. Stir gently until the sugar dissolves, then cook without stirring until a deep amber color is reached (about 5‑7 minutes).
Time: PT7M
Temperature: Moyen
Coat the dried fruits with caramel
Add the roasted almonds and hazelnuts to the hot caramel. Stir quickly so each piece is well coated. Keep the heat low for an additional 2‑3 minutes so the caramel adheres well.
Time: PT5M
Temperature: Moyen-doux
Let cool completely
Pour the mixture onto a sheet of aluminum foil or parchment paper, spread in a thin layer and let cool at room temperature for 10 minutes until it hardens.
Time: PT10M
Reduce to powder (praline)
Transfer the cooled mixture to the bowl of the food processor or Thermomix. Blend 3 seconds at speed 6, then 40 seconds at speed 6 scraping the sides. Repeat until a fine powder or slightly granular texture is obtained depending on use.
Time: PT2M
Set aside a portion for the dacquoise (optional)
Take about 30 g of powder and reserve for a future hazelnut dacquoise.
Time: PT1M
Obtain the praline paste
Blend the remaining praline for 1 minute at speed 5, scraping the sides every 20 seconds, until a smooth and glossy paste forms.
Time: PT5M
Package and store
Transfer the praline paste into an airtight jar. Store in the refrigerator for 2 weeks or in the freezer for 3 months. The powdered praline keeps in a dry jar, away from light, for 1 month.
Time: PT0M
Nutrition Facts
- Calories
- 528
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 5 g
Dietary info: vegetarian, gluten-free, high-fiber
Allergens: nuts, almonds, hazelnuts
Ingredient Substitutions
- Instead of Blanched almonds: blanched pistachios, cashew nuts
- Instead of Blanched hazelnuts: macadamia nuts, pecans
- Instead of Granulated white sugar: cane sugar, coconut sugar (for a lighter color)
- Instead of Water: orange blossom water (for a subtle aroma)
Equipment Needed
- Heavy-bottomed pan
- Wooden or silicone spatula
- Mixing bowls
- Thermomix or stand mixer
- Baking sheet and parchment paper (optional)
- Aluminum foil (optional)
- Kitchen scale
- Knife and cutting board (optional)
Critical Steps — Do Not Skip
- Do not burn the almonds and hazelnuts during roasting.
- Achieve an amber caramel color without letting the sugar blacken.
- Coat the dried fruits quickly to prevent the caramel from hardening before mixing.
Chef Tips from the Video
- For a more intense flavor, roast the hazelnuts and almonds at 160 °C in the oven for 12 minutes before caramelizing.
- Using a Thermomix allows temperature control and prevents the processor from overheating during blending.
Troubleshooting
The caramel turns black and bitter.
Remove immediately from heat as soon as the amber color appears; caramel quickly shifts from golden to burnt.
The praline remains grainy and does not form a paste.
Let the mixture cool completely, then blend longer while scraping the sides. Add a small spoon of neutral oil if needed.
Hazelnut skins stay stuck to the nuts.
Blow on the nuts immediately after roasting while they are still warm; the skins detach more easily.
Storage
Refrigerator: Praline paste: up to 2 weeks in an airtight jar.
Freezer: Praline paste: up to 3 months, thaw in the refrigerator before use.
Room temperature: Powdered praline: 1 month in an opaque jar, away from moisture.
Make-Ahead Tips
- Praline paste stores very well; prepare it ahead to save time in your pastries.
- Powdered praline can be sifted to remove large pieces before use.
Last updated: August 20, 2026
