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Homemade Praliné

A paramount part of French pastry, praliné can be used in everything from muffins to cheesecakes to making the cream for the choux-based dessert Paris-Brest.
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Course: Dessert
Cuisine: French
Keyword: Almond, Hazelnuts, Praliné
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 10 minutes
Calories: 3975kcal

Equipment

  • Food Processor

Ingredients

  • 250 g Almonds
  • 250 g Hazelnuts
  • 250 g Granulated Sugar

Instructions

  • Preheat the oven to 170°C (340°F). Spread the hazelnuts and almonds out on a baking sheet. Roast them for 20-30 minutes.
  • Add the sugar to a saucepan on medium heat to create a caramel. Let the sugar melt until it has a golden caramel color, but not too dark.
  • Add the, still warm, nuts to the pan with the caramel and mix to evenly coat the nuts.
  • The sugar will recrystallize. Keep the pan on the heat and let the sugar melt once more, stirring occasionally.
  • Once the caramel has remelted, dump the entire mixture out onto a sheet of parchment paper and let cool completely.
  • Once the caramel has cooled, break it up into smaller pieces and transfer to a food processor fitted with the blade.
  • Turn on the food processor and let it run until it turns into a liquid paste, scrapping down the sides occasionally. This can take anywhere from 5-15 minutes depending on your food processor.
  • Transfer to a container and store somewhere dark, like the back of your pantry, until needed.
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Nutrition

Serving: 10g | Calories: 3975kcal | Carbohydrates: 346g | Protein: 90g | Fat: 275g | Saturated Fat: 20g | Sodium: 5mg | Potassium: 3463mg | Fiber: 55g | Sugar: 270g | Vitamin C: 16mg | Calcium: 945mg | Iron: 21mg