Decadent Homemade Hazelnut Praline Recipe

Ingredients

  • 200 grams of Hazelnuts
  • 150 grams of granulated Sugar
  • 2 tablespoons of Water
  • 1/4 teaspoon of Salt

Steps and instructions

  1. Preheat your oven to 180°C (350°F). Spread the hazelnuts evenly on a baking tray and roast for 10-15 minutes until they are lightly browned and the skins are slightly blistered.
  2. Wrap the hazelnuts in a clean tea towel and let them cool for a few minutes. Then, rub them in the towel to remove as much of the skins as possible.
  3. In a heavy-bottomed saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved.
  4. Increase the heat to high and bring the mixture to a boil. Stop stirring and let the mixture continue to boil until it turns a light amber color.
  5. Remove the saucepan from the heat and immediately add the roasted hazelnuts and salt, stirring to coat the hazelnuts in the caramel.
  6. Quickly pour the mixture onto a baking sheet lined with parchment paper, spreading it out as thinly as possible. Allow the praline to cool and harden completely.
  7. Once the praline is cool, break it into pieces and use as desired, or grind it in a food processor to make hazelnut praline paste.

Tools for making

  • Baking Tray - Used to roast the hazelnuts in the oven.
  • Clean Tea Towel - Used to remove the skins from the roasted hazelnuts.
  • Heavy-bottomed Saucepan - Used to heat and melt the sugar for the caramel.
  • Stirring Spoon - Used to stir the sugar and water mixture while dissolving the sugar.
  • Baking Sheet - Lined with parchment paper to cool and harden the hazelnut praline.
  • Food Processor - Optional tool for grinding the cooled praline into a paste.

Recipe variations

  • Using different nuts such as almonds, walnuts, or pecans instead of hazelnuts.
  • Adding spices like cinnamon, nutmeg, or cardamom to the caramel mixture for added flavor.
  • Experimenting with different sweeteners like brown sugar, maple syrup, or honey.
  • Incorporating crushed cookies or graham crackers into the praline mixture for added texture.
  • Adding a pinch of sea salt or fleur de sel on top of the hardened praline for a sweet and salty combination.
  • Mixing in dried fruits like chopped dried cherries, cranberries, or apricots for a fruity twist.
  • Adding a drizzle of melted chocolate over the hardened praline for a decadent touch.
  • Using the hazelnut praline as a filling for cakes, pastries, or chocolates.

Recipe overview

Dive into the sweet and nutty world of homemade Hazelnut Praline. This indulgent treat is a versatile ingredient that can be used to elevate a variety of desserts, or simply enjoyed on its own. This recipe is simple, requiring only four ingredients, and can be made in less than an hour. The end result is an irresistibly crunchy and caramelized delight, bursting with rich hazelnut flavor. Whether you decide to break it into chunks and scatter over ice cream, or grind it into a paste to use in cakes and pastries, this Hazelnut Praline is sure to become a favorite in your kitchen.

Common questions

  1. Can I use a different type of nut instead of hazelnuts? Yes, you can substitute hazelnuts with other nuts like almonds or pecans for a different flavor. Just keep in mind that the cooking time may vary depending on the nut you choose.
  2. Can I use brown sugar instead of granulated sugar? It is recommended to use granulated sugar for this recipe as it provides the best texture and consistency for the praline. Brown sugar may alter the flavor and texture of the final result.
  3. How long does the hazelnut praline keep? When stored in an airtight container in a cool, dry place, hazelnut praline can last for up to 2 weeks. However, it is best to consume it within the first week to enjoy its optimal freshness.
  4. Can I use the hazelnut praline for other desserts? Absolutely! Hazelnut praline is a versatile ingredient that can be used in various desserts, such as sprinkling it over ice cream, incorporating it into cakes or pastries, or even making hazelnut praline spreads or fillings.
  5. What if I don't have parchment paper for lining the baking sheet? If you don't have parchment paper, you can use a silicone baking mat or lightly grease the baking sheet with butter or cooking spray to prevent the praline from sticking.

Serving dishes and utensils

Origin stories

Hazelnut praline, a confection made of caramelized sugar and hazelnuts, holds its roots in the sweet culinary traditions of France, particularly the area around New Orleans. The praline was named after French diplomat, César, duc de Choiseul, comte du Plessis-Praslin, whose cook, Clément Lassagne, invented the sugar-coated almond in the 17th century. The recipe made its way to Louisiana with the French settlers, where the almond was replaced by the southern pecan nut and cream was added to thicken the confection, creating what Americans know as the praline today. But the original French praline, a crisp combination of nuts and caramelized sugar, is a beloved delicacy on its own. Its unique, intense flavor enhances a plethora of desserts, from pastries to chocolates, and even ice creams.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.