Hazelnut Praline Recipe

Homemade hazelnut praline is a delicious side dish for desserts, widely used among confectionery lovers.

Of French origin, its name refers to the technique that must be used to make it. We in Spain know this as caramelized nuts, with the difference that the praline, so you can see how it is made, consists of chopping the caramelized until it has a paste texture, it’s that simple.

Fortunately, the hazelnut praliné is not a unique dessert, since you can also make parlinés with flavors such as pistachio, pure delight. For now, we give you in this article the step-by-step recipe on how to make a homemade hazelnut praline.

Ingredients to make Hazelnut Praline:

• 100 grams of Sugar (½ cup)
• 150 grams of natural Hazelnuts

How to make Hazelnut Praline:

1. First of all, to make this simple hazelnut praline recipe, we present the ingredients. I have used natural hazelnut, but it can be done with any nut.
2. Since we have natural hazelnuts, we proceed to toast them over the fire in the same saucepan that we will later use to make the praline. Once they are toasted, let them cool while we make the caramel.
3. On the other hand, in a saucepan we pour the sugar and caramelize it. The liquid caramel always over low heat, without detaching ourselves from the kitchen, watching the cooking point at all times. This caramel is what we will need as the base of the homemade hazelnut praline.
4. Since we have to obtain a natural caramel, we will move the saucepan little by little, without the need to use palettes or any instrument that could get stuck to the caramel. We move every bit until we have the caramel ready.
5. Next, we proceed to add the hazelnuts that we had previously toasted and peeled. We mix well.
6. As you will see, without the help of a spoon or shovel it will be very difficult for us to combine both ingredients well, so now we do use it. This also with the saucepan on the fire.
7. When all the hazelnuts are well integrated into the caramel, remove from the heat and let them coolon parchment paper or parchment paper.
8. Once it has cooled, you will have a ball of caramel and hazelnuts left, what we do is chop it in any food processor or food processor.
9. We crush everything until we have left in the form of cream.

Tip: If you want to use it to make homemade praline chocolates, for example, you need more liquid to remain, so add another 3 or 5 minutes of grinding.

1. This homemade hazelnut praline has a great advantage and that is that it can last in the fridge for a long time, especially if you keep it in a vacuum.