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You are here: Home / Recipes / How To Make Praline Paste – A Tutorial

How To Make Praline Paste – A Tutorial

June 12, 2017 by Tiffany 26 Comments

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Here’s an easy recipe on How To Make Praline Paste. It works for hazelnuts, almonds, cashews, etc. And is the base for Gianduja and Homemade Nutella

Here's an easy recipe on How To Make Praline Paste. It works for hazelnuts, almonds, cashews, etc. And is the base for Gianduja and Homemade Nutella

How To Make Praline Paste

Doesn’t this spread look amazing? Not only it is delicious and easy to make. It is the base for TONS of high-end pastry recipes.  Think buttercreams, ice cream, filled chocolates, entremets, mousses, etc.

Usually, pastry chefs buy this product already canned (you can find it HERE at Amazon). But in my opinion, hazelnut praline paste is easy to make at home and it can be frozen and defrosted when needed.

Here's an easy recipe on How To Make Praline Paste. It works for hazelnuts, almonds, cashews, etc. And is the base for Gianduja and Homemade Nutella

You can make praline paste with blanched almonds, hazelnuts, cashews, etc. You can also combine half almonds and half hazelnuts.

Here's an easy recipe on How To Make Praline Paste. It works for hazelnuts, almonds, cashews, etc. And is the base for Gianduja and Homemade Nutella

Praline paste is basically caramelized nuts that have been ground. It is originally from France although here in the States it has been adapted and some ingredients have been added like brown sugar, corn syrup, etc.

Check out my Pecan Praline Cheesecakes and White Pecan Praline Fudge as American examples.

Here’s the original version.

Ready? Let’s get started!

Here's an easy recipe on How To Make Praline Paste. It works for hazelnuts, almonds, cashews, etc. And is the base for Gianduja and Homemade Nutella

First, we toast our Hazelnuts in order to release their full flavor and to make their skins easier to remove. 375 degrees F. for 15-20 minutes.

Here's an easy recipe on How To Make Praline Paste. It works for hazelnuts, almonds, cashews, etc. And is the base for Gianduja and Homemade Nutella

After baking, we place the hazelnuts on a clean kitchen towel and rub them together to help peel their skin off. This process does not need to be perfect, it’s ok if some of the skins remain.

Here's an easy recipe on How To Make Praline Paste. It works for hazelnuts, almonds, cashews, etc. And is the base for Gianduja and Homemade Nutella

Now we cook our sugar with a little water on medium-low heat

Here's an easy recipe on How To Make Praline Paste. It works for hazelnuts, almonds, cashews, etc. And is the base for Gianduja and Homemade Nutella

When the sugar mixture melts and becomes amber in color we add our peeled and toasted hazelnuts

Here's an easy recipe on How To Make Praline Paste. It works for hazelnuts, almonds, cashews, etc. And is the base for Gianduja and Homemade Nutella

Whirl the pan around so all the nuts get coated in the caramel

Here's an easy recipe on How To Make Praline Paste. It works for hazelnuts, almonds, cashews, etc. And is the base for Gianduja and Homemade Nutella

Place this mixture on a sheet pan lined with either a silicone liner or parchment paper. Let the praline cool and harden for 2-3 hours.

Here's an easy recipe on How To Make Praline Paste. It works for hazelnuts, almonds, cashews, etc. And is the base for Gianduja and Homemade Nutella

After the mixture has cooled, break off into smaller pieces using your hand or a knife.

Place the pieces in a food processor or high-speed blender. If the mixture does not come together add 1 teaspoon of vegetable oil. This will help you achieve a creamy paste.

Here's an easy recipe on How To Make Praline Paste. It works for hazelnuts, almonds, cashews, etc. And is the base for Gianduja and Homemade Nutella

Use, refrigerate, or freeze until ready to use.

See how easy that was?

I will keep updating this post by adding recipes that require praline paste as an ingredient.

Like this AMAZING Hazelnut Chocolate Ice Cream  – does not require an ice cream machine. It is made with hazelnut praline and bittersweet chocolate and topped with candied hazelnuts. Perfect for any ocassion.

This easy Hazelnut Chocolate Ice Cream Recipe (gianduia) does not require an ice cream machine. It is made with hazelnut praline and bittersweet chocolate.

Homemade Hazelnut Gianduja Squares – Melt in your mouth Homemade Hazelnut Gianduja Squares are made w/ tempered chocolate & praline paste.

Melt in your mouth Homemade Hazelnut Gianduja Squares are made w/ tempered chocolate & praline paste. Enjoy these confections at home with this easy recipe

 

I hope you can try and learn How To Make Praline Paste at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.


4.55 from 11 votes
Here's an easy recipe on How To Make Praline Paste. It works for hazelnuts, almonds, cashews, etc. And is the base for Gianduja and Homemade Nutella
Print
Praline Paste
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Here's an easy recipe on How To Make Praline Paste. It works for hazelnuts, almonds, cashews, etc. And is the base for Gianduja and Homemade Nutella

Course: Dessert
Cuisine: French
Servings: 8
Calories: 432 kcal
Author: Tiffany Bendayan
Ingredients
  • 3 cups Raw Hazelnuts
  • 1 1/2 cups Granulated Sugar
  • 2 tablespoons Water
  • 1 teaspoon Vegetable Oil optional
Instructions
  1. Preheat oven to 375 degrees F.

  2. Place hazelnuts on a sheet pan

  3. Bake for 15-20 minutes or until hazelnuts becomes aromatic and skin begins to break

  4. Remove from oven and place the hazelnuts on a clean kitchen towel. Rub the hazelnuts together to remove the skin off them. Set aside

  5. 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 

  6. 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

  7. When mixture hardens and cools, break it into little pieces using your hands, mallet, or knife 

  8. 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

  9. Pour this mixture into a bottle. If can be used right away, frozen or refrigerated. 

Nutrition Facts
Praline Paste
Amount Per Serving
Calories 432 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 2g13%
Potassium 306mg9%
Carbohydrates 45g15%
Fiber 4g17%
Sugar 39g43%
Protein 6g12%
Vitamin A 10IU0%
Vitamin C 2.8mg3%
Calcium 51mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Desserts, Other, Recipes Tagged With: caramelized nuts, delicious hazelnut recipes, easy patisserie recipes, easy recipes, hazelnut recipes, homemade praline paste, nutella, praline, praline paste

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Comments

  1. Lizmari Figueroa-Maldonado says

    January 28, 2019 at 2:40 pm

    Can we use MonkFruit sugar instead of regular sugar?

    Reply
    • Tiffany says

      January 28, 2019 at 2:55 pm

      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

      Reply
  2. Shakeel Lowe says

    February 24, 2019 at 12:58 pm

    Hi, is the paste supposed to be grainy in texture or should I keep going until it’s smooth? Thanks

    Reply
    • Tiffany says

      February 27, 2019 at 8:12 pm

      It should be smooth Shakeel

      Reply
  3. Cherie says

    April 12, 2019 at 6:55 am

    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 🙂

    Reply
    • Tiffany says

      April 12, 2019 at 7:31 am

      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.

      Reply
  4. Jenny says

    June 13, 2019 at 8:22 pm

    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.

    Reply
    • Tiffany says

      June 14, 2019 at 11:14 am

      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

      Reply
  5. Annen says

    August 13, 2019 at 7:56 am

    How long will it stay fresh in the fridge?

    Reply
    • Tiffany says

      August 13, 2019 at 8:02 am

      For about a month Annen. Sometimes I place the paste in an airtight container and leave it on the counter as well.

      Reply
  6. Jand says

    November 16, 2019 at 4:55 pm

    Hi. Your narrative says to roast the hazelnuts at 350 and the recipe says 375.

    Reply
    • Tiffany says

      November 19, 2019 at 8:00 am

      I apologize. Let me correct that. Roast at 375

      Reply
  7. Ryver Otter says

    December 8, 2019 at 3:10 pm

    5 stars
    Took me four tries to get the sugar right. But came out great. How long can it be freezed for?

    Reply
    • Tiffany says

      December 9, 2019 at 12:34 pm

      A couple of months! glad it worked

      Reply
  8. SAMANTHA says

    December 18, 2019 at 2:46 pm

    Hello! What is a single serving size amount of this paste?

    Reply
    • Tiffany says

      December 18, 2019 at 5:10 pm

      about 2 cups

      Reply
  9. Vandana Munjal says

    July 25, 2020 at 3:45 am

    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

    Reply
    • Tiffany says

      July 25, 2020 at 9:11 am

      Hi, just add a bit of oil and try again

      Reply
  10. Ronit Inbar says

    October 11, 2020 at 1:44 pm

    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?

    Reply
    • Tiffany says

      October 13, 2020 at 7:31 pm

      Hi Ronit! For fillings or layers just add it to your regular buttercream, cremeux, or pastry cream

      Reply
  11. Matthew says

    November 3, 2020 at 1:44 pm

    5 stars
    Hi Tiffany,

    What temperature do you take the caramel to?

    Thanks
    Matthew

    Reply
    • Tiffany says

      November 3, 2020 at 4:06 pm

      I don’t use a thermometer Matthew. When the caramel turns Amber color is ready.

      Reply
  12. Nina says

    November 16, 2020 at 8:56 pm

    Do you have a recipe to make a similar chocolate hazelnut spread/gianduia spread like nutella using this praline paste?

    Reply
    • Tiffany says

      November 17, 2020 at 8:55 am

      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!

      Reply
  13. Nina says

    November 23, 2020 at 11:49 pm

    5 stars
    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!

    Reply
    • Tiffany says

      November 24, 2020 at 8:49 am

      Oh! I understand Nina! caramel can be a bit tricky! thanks for your feedback.

      Reply

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Hello! I am Tiffany, the blogger, cook and photographer of Living Sweet Moments.
I a married and have 2 little girls. We currently live in Miami, Fl
I spend my days cooking and baking delicious recipes that you will surely love. So sit back and enjoy! Read More…

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