Homemade hazelnut and almond praline
Homemade hazelnut and almond praline is a medium French recipe that serves 4. 650 calories per serving. Recipe by Roxane's Atelier on YouTube.
Prep: 17 min | Cook: 40 min | Total: 1 hr 7 min
Cost: $9.70 total, $2.42 per serving
Ingredients
- 150 g Shelled hazelnuts (roast then, if desired, remove the skin by rubbing them between your hands)
- 150 g Whole almonds (roast with the hazelnuts)
- 200 g Granulated white sugar (for the caramel)
- 50 ml Water (for the caramel)
- 1 pincée Fleur de sel (optional, to enhance flavor)
Instructions
Preheat the oven
Preheat the oven to 150 °C.
Time: PT5M
Temperature: 150°C
Arrange the dried fruits
Spread the hazelnuts and almonds in an even layer on a tray lined with parchment paper or a silicone sheet.
Time: PT5M
Roast the nuts
Bake for 15 to 20 minutes, monitoring regularly so the nuts do not darken.
Time: PT20M
Temperature: 150°C
Remove the skin (optional)
Take the tray out, let cool for 5 minutes, then rub the hazelnuts between your hands to remove the skin.
Time: PT5M
Prepare the caramel
In a saucepan, combine the water and white sugar.
Time: PT2M
Heat to 118 °C
Heat over medium heat, monitoring with a thermometer until it reaches 118 °C.
Time: PT7M
Temperature: 118°C
Coat the nuts
Add the roasted nuts to the saucepan and stir quickly to coat them with the syrup.
Time: PT3M
Caramelize
Continue cooking until the caramel turns golden and solidifies around the nuts (about 5 minutes).
Time: PT5M
Temperature: 118°C
Spread on paper
Pour the mixture onto a new sheet of parchment paper and spread it into a thin layer.
Time: PT3M
Cool
Let cool completely at room temperature or place in the refrigerator to speed up.
Time: PT0M
Break the caramel
Once hardened, break the caramel into pieces using a rolling pin or by hand.
Time: PT5M
Blend the praline
Place the pieces in a food processor and blend until a smooth paste forms. Add the fleur de sel at the end of blending.
Time: PT5M
Package
Transfer the praline into a clean airtight jar and close the lid.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 11 g
- Carbohydrates
- 65 g
- Fat
- 37 g
- Fiber
- 7.5 g
Dietary info: vegetarian, gluten‑free, vegan, high-fiber
Allergens: hazelnuts, almonds
Ingredient Substitutions
- Instead of Shelled hazelnuts: peanuts, pistachios
- Instead of Whole almonds: cashews, macadamia nuts
- Instead of Granulated white sugar: cane sugar, coconut sugar
- Instead of Fleur de sel: sea salt
Equipment Needed
- Oven
- Baking tray
- Parchment paper or silicone sheet
- Heavy‑bottomed saucepan
- Cooking thermometer
- Wooden spatula
- Food processor (e.g., Kenwood Multipro) or blender
- Rolling pin (or hands) (optional)
- Airtight jar (glass jar)
Critical Steps — Do Not Skip
- 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
Chef Tips from the Video
- Using lightly toasted hazelnuts intensifies the praline's flavor.
- A pinch of fleur de sel enhances the sweet‑salty contrast of the praline.
- Store the praline at room temperature in a dark glass jar to preserve aromas.
Troubleshooting
The caramel becomes grainy or crystallizes.
Make sure not to stir the sugar once it boils and to reach exactly 118 °C before adding the nuts.
The praline remains grainy after blending.
Extend blending in short bursts and, if needed, add a teaspoon of neutral oil to achieve a smooth texture.
The hazelnuts still have skin.
Rub the hazelnuts vigorously in a clean kitchen towel after roasting; the heat helps loosen the skin.
Storage
Refrigerator: Store in an airtight jar for 2 weeks in the fridge.
Freezer: Can be frozen for 3 months; thaw at room temperature before use.
Room temperature: At room temperature, the praline keeps for 1 week in a well‑sealed container.
Make-Ahead Tips
- The praline stores very well; make it ahead and keep it refrigerated.
- For a smoother texture, add a teaspoon of neutral oil during blending.
Last updated: August 20, 2026
