Learn how to make praline paste at home with toasted nuts and caramel. This easy pastry staple is perfect for gianduja, buttercream, ice cream, mousses, and homemade Nutella-style spreads.
Updated May 2026: This praline paste tutorial has been refreshed with clearer steps, better tips, and storage ideas for perfect results every time.
If you love pastry recipes, this is one of those magic basics you need in your kitchen.
Praline paste is made from caramelized nuts blended into a smooth, rich paste. It tastes nutty, sweet, deep, and luxurious — basically the fancy cousin of nut butter.
What Is Praline Paste?
Praline paste is made by caramelizing sugar with nuts, then blending everything until smooth. Pastry chefs use it as a base for fillings, creams, mousses, ice cream, chocolates, and gianduja.
You can buy it ready-made, but homemade praline paste is fresher, more affordable, and surprisingly easy to make.
Best Nuts for Praline Paste
You can make praline paste with different nuts depending on the flavor you want.
- Hazelnuts for classic pastry flavor
- Almonds for a lighter, nutty taste
- Cashews for a creamier texture
- A mix of hazelnuts and almonds for balance
How to Make Praline Paste
Toast the Nuts
First, toast the hazelnuts to bring out their flavor and loosen the skins. Bake them at 375°F for 15–20 minutes.
Remove the Skins
After baking, place the hazelnuts in a clean kitchen towel and rub them together. Don’t worry if some skins remain. A little skin adds flavor and color.
Make the Caramel
Next, cook the sugar with a little water over medium-low heat until it melts and turns amber.
Add the Nuts
Once the caramel reaches a golden amber color, add the toasted hazelnuts and swirl the pan to coat them evenly.
Cool and Harden
Transfer the caramel-coated nuts to a parchment or silicone-lined baking sheet. Let the mixture cool completely until hard.
Blend Into Paste
Break the cooled praline into pieces and place them in a food processor or high-speed blender. Blend until the mixture turns from crumbs into a smooth paste.
If the mixture needs help coming together, add 1 teaspoon of neutral oil.
Tips for Success
- Use toasted nuts for the best flavor
- Do not let the caramel get too dark, or it may taste bitter
- Use a strong food processor or high-speed blender
- Be patient — it takes a few minutes for the mixture to become smooth
- Add only a tiny amount of oil if needed
How to Use Praline Paste
Praline paste is incredibly versatile. Use it in:
- Buttercream
- Ganache
- Ice cream
- Entremets
- Mousses
- Filled chocolates
- Gianduja
- Homemade Nutella-style spreads
Recipes Using Praline Paste
Hazelnut Chocolate Ice Cream
This no-churn hazelnut chocolate ice cream is made with hazelnut praline and bittersweet chocolate.
Homemade Hazelnut Gianduja Squares
These homemade gianduja squares are made with tempered chocolate and praline paste.
Storage
Store praline paste in an airtight container in the refrigerator. You can also freeze it and thaw it when needed.
Frequently Asked Questions
Can I make praline paste with almonds?
Yes. Almonds, hazelnuts, cashews, or a mix of nuts all work well.
Why is my praline paste grainy?
It likely needs more blending time. Keep processing until the oils release and the mixture becomes smooth.
Can I freeze praline paste?
Yes. Freeze it in an airtight container and thaw before using.
Is praline paste the same as gianduja?
No. Praline paste is made from caramelized nuts. Gianduja combines praline paste with chocolate.
If you try this tutorial, tag @LivingSweetMoments. I love seeing your creations!
Praline Paste
Ingredients
- 3 cups Raw Hazelnuts
- 1 1/2 cups Granulated Sugar
- 2 tablespoons Water
- 1 teaspoon Vegetable Oil optional
Instructions
- Preheat oven to 375 degrees F.
- Place hazelnuts on a sheet pan
- Bake for 15-20 minutes or until hazelnuts becomes aromatic and skin begins to break
- Remove from oven and place the hazelnuts on a clean kitchen towel. Rub the hazelnuts together to remove the skin off them. Set aside
- Place sugar and water in a pan over medium-low heat. Do not stir. When sugar starts turning an amber color and turns into caramel, add the hazelnuts and whirl the pan around so hazelnuts get coated in the caramel. DO NOT OVERCOOK CARAMEL
- Place this mixture on a silicon or a parchment lined sheet pan. Spread it with a spoon until hazelnuts are all in a single layer and cool for 2-3 hours
- When mixture hardens and cools, break it into little pieces using your hands, mallet, or knife
- Place pieces in a food processor or high-speed blender. Process until the mixture turns into a paste. If the mixture does not come together, add the vegetable oil
- Pour this mixture into a bottle. If can be used right away, frozen or refrigerated.
Can we use MonkFruit sugar instead of regular sugar?
Hi Lizmari, honestly, I’ve never cooked with monkfruit and have no idea if it’ll work. If you do try it, please send me your feedback
Hi, is the paste supposed to be grainy in texture or should I keep going until it’s smooth? Thanks
It should be smooth Shakeel
Hi Tiffany, may I know what kind of food processor did you use? I was trying to make it, but kinda frustrating to smooth it perfectly. Btw, I’m trying to make the paste for Gianduja gelato, do you maybe have any idea how will it differ when I use the roasted hazelnut directly to the chocolate gelato base, compared to making this paste firstly then add to the base?
Thanks 🙂
Hi Cherie, I used a Blendtec. If your processor is not making a smooth paste just add a couple of drops of vegetable or grapeseed oil. For the gelato recipe I find the praline paste to have a much richer and pronounced flavor that just roasted hazelnuts alone, but that just my opinion.
Do you really only use 2 Tbsp water for the 1/5 cups of sugar for the caramel? I could not get it to work, it solidified. So I doubled the water the second go round.
Yes, Jenny, and sometimes I omit the water and caramelize with just sugar, it’s way faster. I find the water to delay de caramelization and at the end, it just evaporates
How long will it stay fresh in the fridge?
For about a month Annen. Sometimes I place the paste in an airtight container and leave it on the counter as well.
Hi. Your narrative says to roast the hazelnuts at 350 and the recipe says 375.
I apologize. Let me correct that. Roast at 375
Took me four tries to get the sugar right. But came out great. How long can it be freezed for?
A couple of months! glad it worked
Hello! What is a single serving size amount of this paste?
about 2 cups
Hi, My food processor seized while i was trying to blend the praline. It had become moist and was releasing the oil but was so sticky that it stopped working. What could i have done wrong? Thanks
Hi, just add a bit of oil and try again
Hi, I made this recipe and reached a smooth consistency – SO YUMMY! But the paste is SUPER thick! why is it not softer? It’s like playdough.. Thanks
Also – for cake fillings or layers – what can I add to this to make it a creamier texture?
Hi Ronit! For fillings or layers just add it to your regular buttercream, cremeux, or pastry cream
Hi Tiffany,
What temperature do you take the caramel to?
Thanks
Matthew
I don’t use a thermometer Matthew. When the caramel turns Amber color is ready.
Do you have a recipe to make a similar chocolate hazelnut spread/gianduia spread like nutella using this praline paste?
Hi Nina yes! Weight everything in grams –
250 grams praline paste
63 grams dark chocolate melted and tempered (tempering info here: https://livingsweetmoments.com/hazelnut-gianduja-squares-tutorial/ )
63 grams butter, softened
Mix the chocolate and praline paste together. Add the butter and mix. You should have a spread like Nutella, but better!
Thanks for the recipe! I think I will try using superfine sugar next time. I got nervous about burning the sugar.–it turned amber but the sugar granules didn’t dissolve properly because I think I took it off the flame too soon. Ill keep trying! It still tastes great. Looking forward to trying the Ice cream recipe!
Oh! I understand Nina! caramel can be a bit tricky! thanks for your feedback.
Hai
Can I change hazelnut with others nut?peanut for example?thx
yes!! peanuts, almonds, pistachios, walnuts, pecans