Making Praline Paste
This is the backbone of many professional-grade fillings and mousses. When you make it at home, you capture the toasted, nutty aroma that store-bought jars often lack.
Watch the sugar, not the timer.
The difference between a complex, toasted flavor and burnt sugar is a matter of seconds. Stay at the stove the entire time the sugar is melting.
- Heavy-bottomed stainless steel saucepan
- Silicone spatula
- Baking sheet lined with a silicone mat
- Food processor
What goes in.
- 200graw hazelnuts, skins removed
- 100graw almonds
- 200ggranulated white sugar
- 1 pinchflaky sea salt
Grinding to Liquefaction
The paste will look like damp sand for several minutes in the processor. Do not stop; keep running it until the friction and heat force the nut oils to turn the mixture into a glossy, fluid paste.
The method.
Toast the nuts
Spread the nuts on a tray and roast at 350°F for 10-12 minutes until they smell fragrant and the centers are lightly golden brown.
Caramelize the sugar
Place the sugar in the saucepan over medium heat. Let it melt into a liquid. When it reaches a deep amber color, immediately remove it from the heat.
Coat the nuts
Dump the toasted nuts into the caramel and stir quickly with a silicone spatula to coat them completely. Pour the mixture onto the silicone mat and spread it flat.
Cool completely
Let the brittle slab sit at room temperature for at least 20 minutes. It must be cold and hard before you attempt to grind it.
Process
Break the cooled brittle into smaller pieces and drop them into a food processor. Pulse until crushed, then run the processor continuously until the mixture transitions from dry powder to smooth paste.
Other turns to take.
Pure Hazelnut
Substitute the total nut weight with only hazelnuts for a traditional French-style paste.
Pistachio Paste
Use raw, unsalted pistachios and keep the sugar-to-nut ratio equal for a vibrant green, intensely flavored paste.
When it doesn't go to plan.
If your food processor struggles, add a teaspoon of neutral-flavored oil to jumpstart the emulsification.
Store in a sterilized glass jar at room temperature; it remains stable for several weeks.
If the sugar clumps while melting, reduce the heat and stir gently; it will eventually resolve into a smooth syrup.
The ones that keep coming up.
Why is my paste gritty?
The nuts were not processed long enough. Keep the motor running until the friction creates a uniform, oily liquid.
Can I use roasted, salted nuts?
Avoid them. The pre-existing salt levels will throw off the balance of the caramel, and factory-roasted nuts often lack the raw intensity needed for deep flavor development.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe