Hazelnut Praline Paste
Toasted hazelnuts and caramelized sugar grind into a rich, spoonable paste.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover
Allergens
Tree nuts
This praline paste turns hazelnuts and caramel into a smooth, deeply nutty spread used in pastry cream, buttercream, or swirled into ganache. Toasting the nuts first and grinding the hardened caramel-nut brittle until the oils release gives it a glossy, pourable texture similar to natural nut butter.
Ingredients
- 2 cups raw hazelnuts
- 1 cup granulated sugar
- 3 tablespoons water
- 1/4 teaspoon fine sea salt
- 1 teaspoon neutral oil (such as grapeseed or vegetable), as needed
Method
-
Preheat the oven to 350°F. Spread the hazelnuts on a rimmed baking sheet and toast until fragrant and the skins blister, 10 to 12 minutes.
-
While still warm, pour the hazelnuts onto a clean kitchen towel, fold the towel over them, and rub vigorously to remove most of the skins. Discard the loosened skins.
-
Line a baking sheet with parchment paper and set the peeled hazelnuts nearby in a single ready-to-pour arrangement.
-
In a 6-quart saucepan, combine the sugar and water over medium heat. Cook without stirring until the sugar dissolves, then continue cooking until it turns a deep amber caramel, 8 to 10 minutes.
-
Remove the caramel from the heat and immediately stir in the toasted hazelnuts and salt until evenly coated.
-
Pour the caramel-coated hazelnuts onto the prepared parchment-lined baking sheet, spreading into a single layer. Let cool completely until hard and brittle, about 20 minutes.
-
Break the hardened praline into rough chunks and transfer to a food processor.
-
Process continuously, scraping down the sides occasionally, until the mixture turns from coarse crumbs to a grainy paste and finally to a smooth, glossy, pourable paste, 5 to 8 minutes.
-
If the paste seems too thick to pour smoothly, add the neutral oil, one teaspoon at a time, and process until the desired consistency is reached.
-
Transfer the praline paste to an airtight jar and store at room temperature for up to 2 weeks, or refrigerate for up to 2 months.
Rate this recipe
Hazelnut Praline Paste
This praline paste turns hazelnuts and caramel into a smooth, deeply nutty spread used in pastry cream, buttercream, or swirled into ganache. Toasting the nuts first and grinding the hardened caramel-nut brittle until the oils release gives it a glossy, pourable texture similar to natural nut butter.
45 min 16 oz 140 cal
Ingredients
- 2 cups raw hazelnuts
- 1 cup granulated sugar
- 3 tablespoons water
- 1/4 teaspoon fine sea salt
- 1 teaspoon neutral oil (such as grapeseed or vegetable), as needed
Method
- 1
Preheat the oven to 350°F. Spread the hazelnuts on a rimmed baking sheet and toast until fragrant and the skins blister, 10 to 12 minutes.
- 2
While still warm, pour the hazelnuts onto a clean kitchen towel, fold the towel over them, and rub vigorously to remove most of the skins. Discard the loosened skins.
- 3
Line a baking sheet with parchment paper and set the peeled hazelnuts nearby in a single ready-to-pour arrangement.
- 4
In a 6-quart saucepan, combine the sugar and water over medium heat. Cook without stirring until the sugar dissolves, then continue cooking until it turns a deep amber caramel, 8 to 10 minutes.
- 5
Remove the caramel from the heat and immediately stir in the toasted hazelnuts and salt until evenly coated.
- 6
Pour the caramel-coated hazelnuts onto the prepared parchment-lined baking sheet, spreading into a single layer. Let cool completely until hard and brittle, about 20 minutes.
- 7
Break the hardened praline into rough chunks and transfer to a food processor.
- 8
Process continuously, scraping down the sides occasionally, until the mixture turns from coarse crumbs to a grainy paste and finally to a smooth, glossy, pourable paste, 5 to 8 minutes.
- 9
If the paste seems too thick to pour smoothly, add the neutral oil, one teaspoon at a time, and process until the desired consistency is reached.
- 10
Transfer the praline paste to an airtight jar and store at room temperature for up to 2 weeks, or refrigerate for up to 2 months.