Hazelnut praline

Course Pastry
Cuisine Frans
Servings 400 Grams


  • 200 g Hazelnoten
  • 200 g Suiker
  • 50 g water


  • Preheat the oven to 150°C. Spread the hazelnuts on a baking sheet covered with parchment paper and roast the nuts in 8 to 10 minutes until golden brown.
  • Put the water and sugar in a saucepan and bring it to the boil. Let the sugar caramelise until golden brown. Do not stir in the pan. You can move a bit with the pan. Add the still warm hazelnuts to the hot caramel and stir it through. Pour the warm mass onto baking paper and allow to cool.
  • Break the caramel with hazelnuts into pieces and put them in a food processor. Grind the caramel chunks until the oil is released from the nuts and a smooth paste is created. When you grind the pasta long, it is wonderfully soft. Put the praliné paste in very clean jars, so you can keep it for a long time.
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