Homemade Almond Hazelnut Praline
Homemade Almond Hazelnut Praline is a medium French recipe that serves 4. 560 calories per serving. Recipe by Ludo's Workshops on YouTube.
Prep: 25 min | Cook: 30 min | Total: 1 hr 10 min
Cost: $4.70 total, $1.18 per serving
Ingredients
- 100 g Blanched almonds (raw, unsalted)
- 100 g Blanched hazelnuts (raw, unsalted)
- 100 g Granulated white sugar (fine granulated)
Instructions
Preheat the oven
Preheat the oven to 150 °C while you weigh the almonds and hazelnuts.
Time: PT5M
Temperature: 150°C
Roast the nuts
Spread the almonds and hazelnuts in an even layer on a baking sheet lined with parchment paper. Bake for 20 minutes, stirring halfway through.
Time: PT20M
Temperature: 150°C
Cool the nuts
Remove the sheet from the oven and let the nuts cool at room temperature for about 10 minutes.
Time: PT10M
Caramelize the first half of the sugar
Pour 50 g of sugar into a saucepan over medium heat. Stir gently until it melts and takes an amber colour.
Time: PT5M
Add the second half of the sugar
Pour the remaining 50 g of sugar into the already melted caramel. Stir continuously until all the sugar is incorporated and the caramel is homogeneous.
Time: PT5M
Coat the nuts with caramel
Place the cooled nuts on a sheet of parchment paper, then pour the hot caramel evenly over them. Spread with the spatula.
Time: PT5M
Let the caramel set
Allow the mixture to rest at room temperature until the caramel is completely solidified (about 5 minutes).
Time: PT5M
Break the caramelized nuts
Break the pieces into large chunks using a spoon or a knife.
Time: PT2M
Blend until smooth
Put the large chunks into the blender bowl. Blend in short 10‑second pulses, letting rest 30 seconds between each pulse to avoid motor overheating. Repeat until you obtain a creamy texture.
Time: PT5M
Package the praline
Transfer the praline into a small airtight jar. Close the lid and let rest 10 minutes before serving.
Time: PT2M
Nutrition Facts
- Calories
- 560
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 40 g
- Fiber
- 6 g
Dietary info: vegan, gluten‑free, lactose‑free, high-fiber
Allergens: nuts, almonds, hazelnuts
Ingredient Substitutions
- Instead of Blanched almonds: cashews, pistachios
- Instead of Blanched hazelnuts: pecan nuts, walnuts
- Instead of Granulated white sugar: cane sugar, coconut sugar
Equipment Needed
- Oven
- Baking sheet
- Parchment paper
- Heavy‑bottomed saucepan
- Wooden or silicone spatula
- High‑power blender
- Airtight jar or container
- Kitchen scale
- Cooking thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Roast the almonds and hazelnuts without burning them.
- Caramelize the sugar without letting it burn.
- Blend the mixture while avoiding blender overheating.
Chef Tips from the Video
- For a milder flavor, remove the hazelnut skins after roasting by rubbing them between your hands.
- Use a convection oven for more even roasting.
- Homemade praline pairs perfectly with a light pastry cream for the Paris‑Brest.
Troubleshooting
The caramel burns before reaching amber colour.
Reduce heat to medium‑low and stir constantly. Remove from heat as soon as the golden colour appears.
The blender stops or overheats.
Blend in short 10‑second pulses, let rest 30 seconds between each pulse, or use a more powerful blender.
The praline is grainy, not smooth.
Extend blending time and scrape the bowl walls. If needed, add a small spoonful of neutral oil to help emulsify.
Storage
Refrigerator: Store in an airtight jar for 2 weeks in the refrigerator.
Freezer: Can be frozen up to 3 months; thaw at room temperature before use.
Room temperature: At room temperature, the praline keeps for up to 1 week, but it is best to refrigerate.
Make-Ahead Tips
- Praline stores very well; make it ahead and keep it in the refrigerator.
- For a smoother texture, add a teaspoon of neutral oil (e.g., sunflower oil) during blending.
Last updated: August 21, 2026
