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Homemade hazelnut and almond praline
Discover the authentic homemade praline recipe, crunchy and melt-in-your-mouth at the same time, made with a blend of roasted hazelnuts and almonds. This spoonable praline stores easily and can be used in all your pastries, creams, ice creams or simply spread on bread.
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Critical Success Points
- • Precisely reach 118 °C during the caramel
- • Do not let the caramel burn after it turns amber
- • Remove the caramel from heat as soon as it is golden
Safety Warnings
- • The caramel reaches very high temperatures; handle with care and wear gloves.
- • Use a cooking thermometer to avoid exceeding 118 °C and burning the caramel.
- • Allow the caramel to cool completely before breaking it to avoid hot shards.
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