Learning to make praline
Made by blending down caramelised hazelnuts and almonds in your food processor, praline paste is a deliciously indulgent treat. You can swirl it into brownies, cheesecakes and icing or use as a topping on cakes and cupcakes to add a hit of nutty sweetness.
From roasting the nuts and making the caramel to blending the paste, this step-by-step recipe shows how quick and easy praline paste is to make, using just a handful of basic ingredients.
Getting started
This recipe makes approximately 10 servings of praline. It will take 40 minutes to make, including 25 minutes prep time.
Here’s what you’ll need:
Ingredients
200g hazelnuts, whole
40g almonds, whole and unpeeled
60g water
250g caster sugar
Equipment
Food processor
Knife blade
Baking tray, medium
Saucepan, medium
Silicone mat
Get ahead by measuring out your ingredients and preparing your baking area.
Here’s what you’ll need:
Ingredients
200g hazelnuts, whole
40g almonds, whole and unpeeled
60g water
250g caster sugar
Equipment
Food processor
Knife blade
Baking tray, medium
Saucepan, medium
Silicone mat
Get ahead by measuring out your ingredients and preparing your baking area.
Roasting the hazelnuts and almonds
Preheat your oven to 170°C and line a baking tray with parchment paper.
Spread the hazelnuts and almonds out on the baking tray and toast for 12-15 minutes, until golden brown.
Remove the nuts from the oven and wrap in a clean tea towel. Rub to remove the skin.
Spread the hazelnuts and almonds out on the baking tray and toast for 12-15 minutes, until golden brown.
Remove the nuts from the oven and wrap in a clean tea towel. Rub to remove the skin.
Making caramel
Add the water and caster sugar to a medium-sized saucepan. Warm through over a medium-high heat for 2-3 minutes without stirring, until all the sugar dissolves.
Continue to cook over a high heat for a further 15 minutes without stirring. The mixture should thicken and turn a deep golden colour, forming a caramel.
Continue to cook over a high heat for a further 15 minutes without stirring. The mixture should thicken and turn a deep golden colour, forming a caramel.
Caramelising the nuts
Add the toasted nuts to the caramel and stir to combine.
Once all the nuts are coated, quickly pour them onto a silicone mat before the mixture solidifies. Fold the silicone mat over and press down with your hands to create a flat, even layer of praline.
Leave to cool until set and then break into pieces using a rolling pin or sharp knife.
Once all the nuts are coated, quickly pour them onto a silicone mat before the mixture solidifies. Fold the silicone mat over and press down with your hands to create a flat, even layer of praline.
Leave to cool until set and then break into pieces using a rolling pin or sharp knife.
Blending the praline paste
Fit your food processor’s knife blade and add the praline pieces to the bowl. Pulse until fine crumbs form. This can be used as a praline powder for dusting on desserts and cakes.
To make a paste, continue to mix on max speed for 1 minute to release the oils in the nuts.
To make a paste, continue to mix on max speed for 1 minute to release the oils in the nuts.
Top praline tips
- Store praline in an airtight container at room temperature, in a cool, dry place. It will keep for up to a month.
- Avoid contact with moisture, it will make the praline sweat.
- Almond is the most traditionally used flavour for praline, but other nuts will work just as well. Try macadamia, pecan, pistachio, peanut or walnut.