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Almond & Hazelnut Praline Paste

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Hazelnut Almond Praline Paste
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 1-2 jars 1x
  • Category: Breakfast
  • Cuisine: French

Learn how to make homemade French almond and hazelnut praline paste and use it on your crepes, pancakes or just eat it with a spoon (yes, it’s allowed).

Ingredients

Scale
  • 2 cups (400g) granulated sugar
  • ⅓ cup + 1 Tablespoon (100g) water
  • 2 cups (300g) whole hazelnuts
  • 2 cups (300g) whole almonds

Instructions

  1. Line a baking sheet with parchment paper and set aside.
  2. Pour water and sugar in a non-stick pan with a heavy bottom and bring to boil until 245°F (118°C), using a cooking thermometer to measure properly.
  3. Lower the heat and add whole hazelnuts and almonds at once, stirring constantly with a wooden spatula. At first, sugar will become white and coat the nuts, and while continuing stirring it will progressively turn into a caramel. This takes about 15-20 minutes.
  4. Once the nuts are caramelized, transfer to the prepared baking sheet in en even layer and let cool completely.
  5. Gently break down the nut pieces, place into a strong food processor and pulse. At first you will obtain a thin, sandy texture. Continue pulsing until it tuns into a paste, about 15 minutes.
  6. Pour into one or two jars, and serve onto crepes, pancakes, waffles, or simply with a spoon!

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