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.
You can make praline paste with blanched almonds, hazelnuts, cashews, etc. You can also combine half almonds and half hazelnuts.
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!
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.
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.
Now we cook our sugar with a little water on medium-low heat
When the sugar mixture melts and becomes amber in color we add our peeled and toasted hazelnuts
Whirl the pan around so all the nuts get coated in the caramel
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.
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.
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.
Homemade Hazelnut Gianduja Squares – Melt in your mouth Homemade Hazelnut Gianduja Squares are made w/ tempered chocolate & praline paste.
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.
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
- 3 cups Raw Hazelnuts
- 1 1/2 cups Granulated Sugar
- 2 tablespoons Water
- 1 teaspoon Vegetable Oil optional
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.
Lizmari Figueroa-Maldonado says
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
Shakeel Lowe says
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?
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
Ryver Otter says
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
Vandana Munjal says
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
Ronit Inbar says
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
What temperature do you take the caramel to?
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.
Can I change hazelnut with others nut?peanut for example?thx
yes!! peanuts, almonds, pistachios, walnuts, pecans