Go Back
–+ servings
Praline Paste

Creamy Homemade Praline Paste That Elevates Your Desserts

Homemade praline paste is a rich, creamy blend of roasted nuts and sugar that enhances desserts with its deep, nutty flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10 ounces
Course: Dessert
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Nuts
  • 1 cup Roasted Hazelnuts Substitutable with pecans for a twist.
  • 1 cup Roasted Almonds Replace with extra hazelnuts or mix in pine nuts.
For the Syrup
  • 1 cup Granulated Sugar Essential for sweetness and caramelization.
  • 1/4 cup Water Distilled water enhances taste.

Equipment

  • oven
  • baking sheet
  • Medium saucepan
  • Candy thermometer
  • Food processor
  • parchment paper
  • airtight container

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 300°F (150°C). Spread the nuts on a baking sheet in a single layer and roast for about 15–20 minutes until golden brown.
  2. Allow the nuts to cool slightly, then rub them with a kitchen towel to remove their skins. This is crucial for a smooth texture.
  3. In a medium saucepan, combine sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Cook until it reaches 240°F (116°C).
  4. Add the roasted hazelnuts and almonds to the syrup, stirring continuously for about 20 minutes until caramelized.
  5. Transfer the caramelized nuts onto parchment paper to cool completely.
  6. Once cooled, break the nuts into pieces and process in a food processor until smooth and creamy.

Nutrition

Serving: 1ounceCalories: 120kcalCarbohydrates: 8gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1mgPotassium: 180mgFiber: 1gSugar: 3gCalcium: 20mgIron: 0.5mg

Notes

Store praline paste in an airtight container at room temperature for up to 2 weeks or refrigerate for longer freshness. Freeze portions for up to 6 months if needed.

Tried this recipe?

Let us know how it was!