How To Make Hazelnut Praline Paste Easy Recipe The Loopy Whisk

Instructions

1. Preheat your oven to 350°F (180°C) and spread the hazelnuts in a single layer on a baking sheet. Roast the hazelnuts for about 10-12 minutes until they turn golden brown and the skins start to crack. Keep a close eye on them to prevent burning.

2. Once roasted, remove the hazelnuts from the oven and immediately transfer them to a clean kitchen towel. Fold the towel over the hazelnuts and let them steam for a few minutes. Rub the hazelnuts in the towel to loosen the skins – they should come off easily.

3. In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring and let the mixture come to a boil. Continue boiling until the sugar syrup turns a deep amber color, swirling the pan occasionally to ensure even caramelization.

4. When the caramel reaches the desired color, remove the saucepan from the heat and quickly stir in the roasted hazelnuts. Carefully pour the mixture onto a parchment-lined baking sheet, spreading it out into an even layer. Let it cool and harden completely.

5. Break the praline into smaller pieces and transfer them to a food processor. Blend the hazelnut caramel until it turns into a smooth paste, pausing occasionally to scrape down the sides of the bowl. Be patient – the texture will go from chunky to creamy as you continue processing.

6. Store your homemade hazelnut praline paste in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer shelf life. Use it in your favorite recipes – from spreading it on toast to swirling it into brownie batter, the possibilities are endless!