Praline 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

Course Dessert

Cuisine French

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 432kcal

Author Tiffany Bendayan

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.