Homemade Almond Hazelnut Praline

Ingredients

• 100 g Blanched almonds (raw, unsalted)
• 100 g Blanched hazelnuts (raw, unsalted)
• 100 g Granulated white sugar (fine granulated)

Instructions

1. Preheat the oven

   Preheat the oven to 150 °C while you weigh the almonds and hazelnuts.

   Time: PT5M

   Temperature: 150°C

2. 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

3. Cool the nuts

   Remove the sheet from the oven and let the nuts cool at room temperature for about 10 minutes.

   Time: PT10M

4. 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

5. 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

6. 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

7. Let the caramel set

   Allow the mixture to rest at room temperature until the caramel is completely solidified (about 5 minutes).

   Time: PT5M

8. Break the caramelized nuts

   Break the pieces into large chunks using a spoon or a knife.

   Time: PT2M

9. 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

10. 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

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

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.