📝 About This Recipe
Deeply rooted in French and Italian confectionery traditions, this hazelnut praline is the ultimate expression of toasted, earthy sweetness. By expertly caramelizing pure cane sugar and folding in oven-roasted hazelnuts, you create a versatile ingredient that transitions from a crunchy brittle to a silky, pourable paste. This recipe captures the essence of the Piedmont region, offering a sophisticated balance of smoky char and buttery nuttiness that elevates any dessert it touches.
🥗 Ingredients
The Nut Base
- 2 cups Raw Hazelnuts (preferably blanched/skinless)
- 1/2 teaspoon Sea Salt (fine grain)
The Caramel
- 1 1/2 cups Granulated Sugar (high-quality white cane sugar)
- 1/4 cup Water (filtered)
- 1/2 teaspoon Lemon Juice (prevents crystallization)
- 1/2 pod Vanilla Bean (seeds scraped)
Finishing Touches
- 1-2 tablespoons Neutral Oil (grapeseed or hazelnut oil; only if needed for extra smoothness)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Spread the hazelnuts in a single layer on a heavy-duty baking sheet.
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2
Roast the hazelnuts for 12-15 minutes, shaking the tray halfway through. They should be fragrant and golden-brown in the center; check by snapping one in half.
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3
If your hazelnuts have skins, wrap the hot nuts in a clean kitchen towel and let them steam for 5 minutes, then rub vigorously to remove the bitter skins.
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4
Prepare a silicone baking mat (Silpat) or a sheet of parchment paper lightly greased with oil on a heat-proof surface.
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5
In a heavy-bottomed stainless steel saucepan, combine the sugar, water, and lemon juice. Stir gently just until the sugar is moistened.
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6
Place the saucepan over medium heat. Once the sugar begins to melt, do not stir anymore; instead, swirl the pan occasionally to ensure even coloring.
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7
Cook the syrup until it reaches a deep amber/copper color (roughly 340°F/170°C). Watch closely, as caramel can burn in seconds.
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8
Immediately remove from heat and stir in the sea salt, vanilla bean seeds, and the warm roasted hazelnuts using a heat-resistant spatula.
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9
Quickly pour the molten mixture onto your prepared mat, spreading it as thinly as possible. Be extremely careful as the sugar is incredibly hot.
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10
Allow the praline to cool completely at room temperature for at least 45 minutes until it is rock hard and brittle.
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11
Break the hardened praline into small shards using your hands or a rolling pin.
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12
Place the shards into a high-powered food processor. Pulse a few times to create 'pralin grain' (crunchy bits for topping desserts).
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13
To make 'praline paste', continue processing on high. The mixture will go from powder to a thick paste, and finally to a smooth, liquid butter as the oils are released.
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14
If the paste is too thick, add the neutral oil one teaspoon at a time until the desired velvety consistency is achieved.
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15
Transfer to a glass jar. Store at room temperature for up to two weeks or refrigerate for longer shelf life.
💡 Chef's Tips
Ensure your hazelnuts are warm when adding them to the caramel to prevent the sugar from seizing instantly. Never stir the boiling sugar with a spoon after it starts simmering to avoid gritty crystallization; swirling the pan is the professional secret. Use a stainless steel pan rather than a dark non-stick one so you can accurately judge the color of the caramel. If making the paste, give your food processor a break every 2 minutes to prevent the motor from overheating and the oils from separating. For a deeper flavor, allow the caramel to go to a very dark amber, just before it starts to smoke.
🍽️ Serving Suggestions
Fold the smooth paste into a Swiss meringue buttercream for a world-class cake filling. Drizzle the liquid praline over premium vanilla bean gelato with a pinch of flaky Maldon salt. Use the crushed 'pralin grain' as a sophisticated coating for homemade chocolate truffles. Spread a thin layer on warm brioche toast for an elevated breakfast experience. Whisk a tablespoon into your morning latte for a toasted hazelnut mocha.