📝 About This Recipe
This luxurious hazelnut praline is the gold standard of plant-based pastry ingredients, offering a deep, smoky sweetness and an incredibly silky texture. Originating from the grand patisseries of France, this recipe transforms humble Piedmontese-style hazelnuts into a versatile 'liquid gold' through careful dry-caramelization. It is an essential building block for vegan desserts, protein-rich spreads, or a sophisticated topping for morning oats.
🥗 Ingredients
The Nuts
- 300 grams Raw Hazelnuts (skin-on preferred for deeper flavor)
- 1/2 teaspoon Sea Salt (flaky variety like Maldon)
The Caramel
- 200 grams Granulated White Sugar (refined sugar works best for clear caramel)
- 50 milliliters Water (filtered)
- 1 pinch Cream of Tartar (prevents crystallization)
Texture and Aromatics
- 1-2 tablespoons Neutral Oil (grapeseed or hazelnut oil; only if needed for smoothness)
- 1/2 teaspoon Vanilla Bean Paste (optional for floral notes)
- 1 teaspoon Cocoa Powder (optional for a 'gianduja' style finish)
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F). Spread the raw hazelnuts in a single layer on a heavy-duty baking sheet.
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2
Roast the hazelnuts for 12-15 minutes. You are looking for a deep golden hue inside and skins that are cracked and papery. Shake the tray halfway through to ensure an even toast.
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3
While the nuts are hot, wrap them in a clean kitchen towel and let them steam for 2 minutes. Rub them vigorously within the towel to remove the bitter skins. Don't worry if a few stubborn skins remain; they add character.
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4
In a heavy-bottomed stainless steel saucepan, combine the sugar, water, and cream of tartar. Stir once just to moisten the sugar.
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5
Place the pan over medium-high heat. Do not stir from this point forward. Use a wet pastry brush to wash down any sugar crystals on the sides of the pan.
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6
Cook the syrup until it reaches a medium-amber color (about 170°C/340°F). It should smell toasted and nutty but not burnt.
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7
Immediately stir the warm, peeled hazelnuts into the caramel using a heat-proof silicone spatula, ensuring every nut is fully coated.
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8
Pour the mixture onto a silicone baking mat or parchment paper. Spread it out as thin as possible and sprinkle with the sea salt while still tacky.
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9
Allow the praline slab to cool completely at room temperature until it is rock-hard and brittle (about 30-45 minutes).
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10
Break the hardened praline into small shards using your hands or a rolling pin.
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11
Place the shards into a high-powered blender or food processor. Pulse initially to create a coarse 'pralin' powder.
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12
Continue processing on high speed. The friction will release the natural oils from the hazelnuts. Stop every 60 seconds to scrape down the sides to prevent overheating.
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13
Process for 5-8 minutes until the mixture transforms from a paste into a glossy, pourable liquid. If it struggles to become smooth, add the neutral oil one teaspoon at a time.
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14
Add the vanilla bean paste or cocoa powder during the last 30 seconds of blending if using.
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15
Transfer the finished praline to a glass jar. It will thicken slightly as it cools. Store at room temperature for up to a month.
💡 Chef's Tips
Always toast your nuts fresh; stale nuts will yield a bitter, oily paste. Be patient during the blending phase—it often looks like it will stay dry right before it suddenly turns into a smooth liquid. Never leave the caramel unattended, as it goes from perfect amber to burnt in seconds. If your food processor gets very hot, stop and let it cool for 10 minutes to avoid seizing the oils in the nuts. Use a stainless steel pan rather than non-stick to better judge the color of the caramel.
🍽️ Serving Suggestions
Drizzle over coconut milk panna cotta for a decadent vegan dessert. Swirl into warm steel-cut oats with sliced bananas and hemp seeds. Use as a filling for homemade plant-based dark chocolate truffles. Whisk into a vinaigrette with balsamic vinegar for a nutty salad dressing. Spread thickly on toasted sourdough topped with a pinch of chili flakes.