Homemade hazelnut and almond praline

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

1. Preheat the oven

   Preheat the oven to 150 °C.

   Time: PT5M

   Temperature: 150°C

2. 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

3. Roast the nuts

   Bake for 15 to 20 minutes, monitoring regularly so the nuts do not darken.

   Time: PT20M

   Temperature: 150°C

4. 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

5. Prepare the caramel

   In a saucepan, combine the water and white sugar.

   Time: PT2M

6. Heat to 118 °C

   Heat over medium heat, monitoring with a thermometer until it reaches 118 °C.

   Time: PT7M

   Temperature: 118°C

7. Coat the nuts

   Add the roasted nuts to the saucepan and stir quickly to coat them with the syrup.

   Time: PT3M

8. Caramelize

   Continue cooking until the caramel turns golden and solidifies around the nuts (about 5 minutes).

   Time: PT5M

   Temperature: 118°C

9. Spread on paper

   Pour the mixture onto a new sheet of parchment paper and spread it into a thin layer.

   Time: PT3M

10. Cool

    Let cool completely at room temperature or place in the refrigerator to speed up.

    Time: PT0M

11. Break the caramel

    Once hardened, break the caramel into pieces using a rolling pin or by hand.

    Time: PT5M

12. 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

13. 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

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

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.