Le Praliné noisette maison

Ingredients

• 350 g Hazelnuts (raw, unsalted)
• 175 g Granulated Sugar (white granulated)
• 5 g Fleur de Sel (fine sea salt flakes)

Instructions

1. Preheat Oven and Prepare Baking Sheet

   Set the oven to 150°C (300°F) and line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 150°C

2. Roast Hazelnuts

   Spread the hazelnuts evenly on the prepared sheet and roast for 15 minutes, stirring once halfway through.

   Time: PT15M

   Temperature: 150°C

3. Cool and Remove Skins

   Allow the hazelnuts to cool completely (about 10 minutes). Once cool, rub them between your hands or in a clean kitchen towel to remove most of the skins, then transfer to a fresh sheet of parchment.

   Time: PT12M

4. Make Caramel

   Place the sugar in a saucepan over medium heat. Stir until it melts and turns a deep amber color, about 5 minutes. Remove from heat as soon as the color is uniform.

   Time: PT5M

5. Combine Caramel with Hazelnuts

   Immediately pour the hot caramel over the roasted hazelnuts, using a spatula to coat them evenly.

   Time: PT2M

6. Cool Caramel‑Coated Nuts

   Let the caramel‑coated hazelnuts cool completely on the parchment sheet (about 15 minutes) until they form a solid block.

   Time: PT15M

7. Break and Blend into Paste

   Break the solid block into pieces and place them in the Thermomix or blender. Pulse 30 seconds, then blend on high for another 30 seconds until a smooth paste forms. Scrape down the sides as needed and blend briefly again if necessary.

   Time: PT1M

8. Store

   Transfer the praliné to an airtight jar and store in a cool, dark pantry for up to several weeks.

   Time: PT0M

Nutrition Facts

Calories

750

Protein

13 g

Carbohydrates

15 g

Fat

53 g

Fiber

9 g