Hazelnut Praline Paste

Have you ever heard of hazelnut praline paste? I know I didn’t until a recipe I wanted to make called for it. When I looked into buying some, it definitely was not a inexpensive item to purchase. So I sought out ways to make my own and sure enough found a recipe out there on the internet. It’s kind of like making your own Nutella but without the chocolate. Some of you may be saying “No chocolate? Why bother ?” – I say, why not? Although I am not a chocoholic (unless it is paired with peanut butter), I still think that those who are would enjoy this spread. Afterall, it’s hazelnut praline ground into a spread! I am not sure there is any way to say no to that. And actually, I ended up using it in combination with chocolate in a recipe which will be shared tomorrow.

One year ago: Pumpkin Danish

HAZELNUT PRALINE PASTE

Makes approximately 1-1/2 cups

Ingredients:

2 cups raw, whole hazelnuts

1 cup sugar

1 cup water

1 tsp salt

1-2 Tbsp hazelnut or walnut oil

Directions:

  1. Line a baking sheet with greased parchment paper, set aside.
  2. Toast two cups of hazelnuts at 325 degrees until the skins have darkened and the hazelnuts are giving off a wonderful toasty smell. Then wrap them in a dishtowel and let them steam for about 10 minutes (don’t skip this step!)
  3. After steaming, use the dishtowel to remove the hazelnut skins.
  4. When the hazelnuts are skinned, mix 1 cup of sugar and 1 cup of water in a heavy saucepan. After you’ve stirred the sugar and water, leave on medium high heat, and DON’T TOUCH. After about 10 minutes, it will reach a lovely golden brown in its darkest part, and that’s when you add the hazelnuts. Immediately pour the hazelnut pralines onto prepared baking sheet.
  5. To make the praline butter, break the caramel into pieces that will fit into your food processor. Start running your food processor, and add the pieces of broken caramel one or two at a time, and process until they’re ground. The ground mixture will look like graham cracker crumbs, but keep processing. It will start to get smooth, like thick peanut butter. At this point add a teaspoon of kosher salt, and keep processing. Start adding oil. Add a tablespoon at a time, and process until the mixture reaches your desired consistency.

Source: Savour Fare

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  1. Erin, I know I say this all the time and my recipes do not back it up… ever… but I am NOT a huge chocolate fan! I’ll take peanut butter, nutty, fruity, and vanilla over it any day! But the world LOVES chocolate! This is so something I would make – it looks incredible and addicting!

    • So not only area we birthday month twins, but we also adore sprinkles and peanut butter and are not chocoholics?? What else do we have in common?

    • I hate to say it, but unfortunately I cannot say for sure since I just made it for the first time. I would think that like many other homemade nut spreads, it will keep for a couple of months on the shelf. Possibly longer if kept in the fridge. Sorry I could not give you a definite answer!

  2. I’ve never had a hazelnut spread without chocolate, and while I don’t generally like nuts, I just discovered the goodness that is almond butter. I’m so intrigued!