How to make Hazelnut Praline Paste
Hazelnut praline is a delicious French spread that you can enjoy on its own or use as a filling for cakes and pastries. The combination of caramel and hazelnuts is out of this world and once you try it, you'd want to add it to everything!
Ingredients
- 1 cup unsalted raw hazelnut - 150 grams
- ½ cup granulated sugar - 100 grams
- 2 tbsp water
Instructions
- Preheat the oven to 300°F (150°C). Place hazelnuts on a baking sheet lined with parchment paper and toast them for 15 minutes.
- Remove the hazelnuts from the oven and place them on a kitchen towel. Rub the hazelnuts with kitchen towel to remove their skin as much as possible. Let them cool down on the baking sheet.
- Place sugar and water in a medium sauce pan. I use my 8-inch stainless steel frying pan and it works great. Use a spatula and stir them together slightly.
- Heat over high heat. Slowly the mixture will start to bubble. Do not use a spatula or spoon to stir the mixture, but gently swirl the pan once in a while. Keep a close eye on it. After about 5 minutes, you'll see that the color starts to change. When it reaches a deep golden color, take it off the heat immediately.
- Pour the caramel all over hazelnuts evenly. Let them cool down completely.
- Break the caramel hazelnuts into small pieces and process in a food processor for a few minutes (If you are using the praline for a cake or pastry, you can keep some of the pieces for decoration). You may need to open the food processor lid once in a while and use a spoon or a spatula to push the sides down. After a few minutes, you will see that it turns into a thick paste.
- Transfer the paste into an air tight container and refrigerate. It keeps well in the fridge for 1 month.
Notes
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