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Praline Paste

Homemade praline paste made from hazelnuts
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine French
Servings 1
Calories 2148 kcal

Equipment

  • food processor

Ingredients
  

  • 250 grams raw hazelnuts (a little less than 2 cups)
  • 150 grams white sugar (a little less than 3/4 cup)
  • 15 grams water (about a tablespoon)
  • ½ teaspoon coarse sea salt

Instructions
 

  • Preheat oven to 325°F.
  • Place hazelnuts in a baking pan and bake for 15 minutes, stirring every 5 minutes.
  • Remove from the oven and pour the hazelnuts into a clean, thick dish towel. Fold over the towel and rub together the hazelnuts several times to remove the skins. Place the hazelnuts in a bowl and throw away the skins. It is okay if not all the skins are removed.
  • Place a sheet of parchment paper (or a silicone baking mat) on a jellyroll pan. Place the hazelnuts in the middle of the parchment paper
  • In a thick-bottomed pan, place 1/3 of the sugar and the water. Stir to wet all of the sugar. Heat it on medium heat to start the melting process. Add a little more sugar. Swirl the pan to wet the sugar. Do not stir. After the sugar has heated and started to melt, add the remaining sugar and swirl to combine. Keep heating and occasionally swirling as the sugar melts and starts to brown.
  • When the sugar turns a light brown color, quickly remove it from the heat and pour it over the hazelnuts on the jellyroll. Be careful not to let the sugar brown too much, or it will get past its optimal point and burn. It is better to go a little lighter because the sugar can change from just right to too dark in seconds.
  • Let the hazelnut brittle cool. Then break it into smaller pieces.
  • Place the brittle pieces in a food processor. Add the salt. Pulse to break up the brittle.
  • Process the hazelnut brittle on high to turn it into praline paste. It may be necessary to pause processing for a few seconds to prevent overheating the motor. The longer you process, the looser the paste will become until it is similar to a thick, yet pourable peanut butter. Put in a closed container and refrigerate until ready to use.

Notes

Yield and Nutritional Values

The nutritional values provided are for one entire recipe of praline paste.

Nutrition

Calories: 2148kcalCarbohydrates: 191gProtein: 38gFat: 152gSaturated Fat: 11gPolyunsaturated Fat: 20gMonounsaturated Fat: 114gSodium: 1165mgPotassium: 1703mgFiber: 24gSugar: 161gVitamin A: 50IUVitamin C: 16mgCalcium: 288mgIron: 12mg
Keyword filbert praline paste, hazelnut praline paste, homemade praline paste, Praline Paste, praline paste recipe
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