Hazelnut Praline

Hazelnut Praline

Toasted hazelnuts suspended in crackling amber caramel, cooled hard and shattered into shards.

Total 40 min Makes 16 oz Calories 130/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

This classic French confection pairs deeply toasted hazelnuts with a dry caramel cooked to a rich amber color, then poured thin and cooled until brittle. Crush it for topping ice cream and cakes, or chop it finely into praline paste for fillings. The process requires close attention to the sugar's color as it moves quickly from golden to burnt.

Ingredients

  • 1 1/2 cups whole hazelnuts
  • 1 cup granulated sugar
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1 neutral oil, for the baking sheet

Method

  1. Preheat the oven to 350°F. Spread the hazelnuts on a baking sheet and toast until fragrant and the skins begin to crack, 10 to 12 minutes.

  2. Wrap the warm hazelnuts in a clean kitchen towel and rub vigorously to remove most of the loose skins. Discard the skins; the nuts don't need to be perfectly clean.

  3. Line a baking sheet with a silicone mat or well-oiled parchment paper and set it near the stove.

  4. In a 9-inch heavy-bottomed skillet, combine the sugar, water, and salt. Set over medium heat and cook without stirring until the sugar dissolves and begins to turn golden around the edges, about 5 minutes.

  5. Continue cooking, swirling the pan occasionally, until the caramel turns a deep amber color, 2 to 3 minutes more.

  6. Remove the pan from the heat and quickly stir in the toasted hazelnuts with a wooden spoon or heatproof spatula until evenly coated.

  7. Immediately pour the mixture onto the prepared baking sheet and spread it into a thin, even layer with the back of the spoon.

  8. Let the praline cool completely at room temperature until fully hardened, about 20 minutes.

  9. Break the hardened praline into shards, or pulse in a food processor to the desired coarse or fine texture. Store airtight at room temperature.

Rate this recipe

★ 3.6 (1)

Hazelnut Praline

This classic French confection pairs deeply toasted hazelnuts with a dry caramel cooked to a rich amber color, then poured thin and cooled until brittle. Crush it for topping ice cream and cakes, or chop it finely into praline paste for fillings. The process requires close attention to the sugar's color as it moves quickly from golden to burnt.

40 min 16 oz 130 cal

Ingredients

  • 1 1/2 cups whole hazelnuts
  • 1 cup granulated sugar
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1 neutral oil, for the baking sheet

Method

  1. 1

    Preheat the oven to 350°F. Spread the hazelnuts on a baking sheet and toast until fragrant and the skins begin to crack, 10 to 12 minutes.

  2. 2

    Wrap the warm hazelnuts in a clean kitchen towel and rub vigorously to remove most of the loose skins. Discard the skins; the nuts don't need to be perfectly clean.

  3. 3

    Line a baking sheet with a silicone mat or well-oiled parchment paper and set it near the stove.

  4. 4

    In a 9-inch heavy-bottomed skillet, combine the sugar, water, and salt. Set over medium heat and cook without stirring until the sugar dissolves and begins to turn golden around the edges, about 5 minutes.

  5. 5

    Continue cooking, swirling the pan occasionally, until the caramel turns a deep amber color, 2 to 3 minutes more.

  6. 6

    Remove the pan from the heat and quickly stir in the toasted hazelnuts with a wooden spoon or heatproof spatula until evenly coated.

  7. 7

    Immediately pour the mixture onto the prepared baking sheet and spread it into a thin, even layer with the back of the spoon.

  8. 8

    Let the praline cool completely at room temperature until fully hardened, about 20 minutes.

  9. 9

    Break the hardened praline into shards, or pulse in a food processor to the desired coarse or fine texture. Store airtight at room temperature.