Hazelnut Almond Praline. {Recipe}

by | Blog, Candy, Confectionery, Nuts, Toppings

To begin with a quote…

Buddy the Elf once wisely said, “We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup,” (Maybe not the candy corns part but I won’t judge him since the rest of his statement was so astute).

As soon as December rolls around I feel the switch happening from a human to an elfish diet. Suddenly everything dunked, sprinkled, and chockablock with sugar becomes irresistible. Am I the only one?

I can only imagine you feel similarly, hence why I wanted to share this simple and delicious recipe with you. It’s not a full dessert per say, more a sweet, salty, and nutty addition to meringues, cookies, cakes and whatever else you want to sprinkle (or load) it onto (and not only during the holidays!).

A warning for you before making this Hazelnut Almond Praline- this stuff is addictive. It’s complexly caramel, richly nutty, crunchy and salty. Do you need more convincing than that?

I didn’t think so. Let’s get to the recipe!

Hazelnut Almond Praline.

Tools & Ingredients

Makes around 400g, easily halved or scaled up

Note: This recipe can be used in different ways (crunchy topping, dust for sprinkling, or nut butter) depending on how long your process it. I’ll describe each stage after the recipe.

 

Tools

Small Pot

Heat Proof Spatula

Sheet Tray

Dish Towel

Parchment Paper

Food Processor (not mini sized)

Jar (if you’re making butter/paste)

Air-Tight Container (if you’re making crunchy topping or dust)

Silica Gel (optional, if you want to store the crunchy topping or dust for an extended period or your kitchen is humid)

 

Hazelnut Almond Praline

70g hazelnuts, raw

130g almonds, raw

200g sugar

100g water

1/2tsp salt

 

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Don’t have a kitchen scale? Check out my favourite cup to gram conversion chart here.

Using cup measures instead of weight can be tricky and inaccurate for dry ingredients so I recommend investing in a scale if you can. There’s tons of different options to choose from like this, this or this.

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Some of these product links are affiliate links which means when you make a purchase, I will make a commission. This is at no extra cost to you and helps to support this blog (thank you!). I have tried and loved all the products I recommend and link to, but I recommend them first and foremost because they are useful, not because of the small commission received when you purchase them.

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Recipe

HAZELNUT ALMOND PRALINE
  1. Preheat the oven to 350F and prepare a baking sheet with parchment paper.
  2. Spread the nuts out on your baking sheet (keeping the almonds and hazelnuts separated if possible) and bake until fragrant and toasted, 8-10 minutes.
  3. Allow them to cool on the sheet tray until you can handle them, then place the hazelnuts in a dish towel and rub until most of the papery skins have come off then discard the skins and return hazelnuts with almonds.
  4. Heat the sugar and water in a small pot and leave it to cook, swirling occasionally once it begins to turn amber. Only allow it to turn light amber at this stage (see first photo below).
  5. Add all the nuts into the pot (return the same piece of parchment to the baking sheet for the next step), turn the heat down to low and continue to cook the caramel until darker amber and all the nuts are coated thoroughly (see second photo below).
  6. Pour the mixture onto your parchment lined baking sheet and spread out so all the nuts are in a single layer then sprinkle the salt on top before leaving it to cool completely.
  7. Break up the mixture into smaller pieces and place them all into your food processor.
CRUNCHY TOPPING
  1. Pulse the praline in your food processor until pieces are as large or small as desired.
  2. Use immediately as a topping, crunchy filling, or store in an airtight container with silica gel.
DUST
  1. Turn your food processor on and allow to run until it’s fine like almond meal. You can pulse your food processor when the praline has almost reached your desired texture so as not to over-process it which will start releasing oils from the nuts and create nut butter (see third photo above for texture).
  2. Use immediately by sprinkling atop meringues or any dessert, rolling truffles in it, or store it in an airtight container with silica gel.
BUTTER/PASTE
  1. Turn on your food processor and let it run until you’ve passed the dust stage.
  2. Scrape down the sides of the bowl occasionally so you’re not left with any big chunks at the end.
  3. Continue to process. It’ll form a chunky paste at first (your processor may make some strange noises at this point), then slowly as the oils release from the nuts it will smooth out into a luscious butter, just be patient! Let it continue to process and don’t forget to scrape the sides of the bowl occasionally. This may not work with a batch smaller than the original recipe.
  4. Store in a jar in the fridge, spread on and fold into everything in sight.

Let me know in the comments if you’ve tried (or will be trying) this recipe! Can’t wait to see what you bake up 🙂

-A