Homemade Hazelnut Praline Recipe

Praline is a classic of traditional baking, appreciated for its intense flavor and irresistible texture. At Bombonería Pons, we've been perfecting our recipes for over half a century. Today, we want to share with you a foolproof homemade praline recipe so you can enjoy its exquisite flavor at home.

This homemade hazelnut praline is perfect for adding a special touch to desserts, chocolates, and other chocolate treats . With just two main ingredients and following a few simple steps, you can make a smooth and delicious praline cream. Plus, if you'd rather save time, you'll find ready-to-eat options in our nut creams.

What is praline and what is it used for?

Praline is a caramelized nut paste that is ground into a creamy smoothness or fine powder. Its origins date back to French pastry making and have since become an essential ingredient in chocolate making .

It is used in multiple preparations, such as:

• Chocolate filling: its creamy texture and toasted flavor make it the perfect ally for filled chocolates.

• Making tablets: it combines wonderfully with our artisan bars, providing a crunchy touch.

• Dessert decoration: Sprinkle it on top to turn any cake or mousse into a real delight.

• Accompaniment to ice cream: its caramelized flavor enhances the creaminess of artisan ice creams.

Ingredients for the Praline

• — 120 g of hazelnuts
• — 30 g of water
  
• — 90 g of sugar
  
• — 2 teaspoons of oil

Praline Preparation

And here the magic begins!

1. Toast the hazelnuts

1. Preheat oven to 160°C.

2. Place the hazelnuts on a baking sheet and bake for 12-15 minutes, until the skins begin to peel off.

3. Once they are ready, rub them with a cloth to remove the skins, making sure to keep them warm.

2. Prepare the caramel

1. Place the water in a heavy-bottomed pot and add the sugar.

2. Bring the mixture to a medium heat and stir until it begins to boil.

3. Cook until the syrup reaches 118°C, then turn off the heat immediately.

3. Caramelize the hazelnuts

1. Add the hot hazelnuts to the sugar syrup.

2. Stir gently and swirl the pan to ensure each hazelnut is coated in sugar without forming a single block.

3. Turn the heat back on to low and continue stirring gently.

4. Wait for the sugar to melt again and caramelize, coating the hazelnuts in a golden hue.

4. Cool and process

1. Pour the caramelized hazelnut mixture onto a baking sheet lined with baking paper or a silicone mat.

2. Let it cool completely to room temperature.

3. Once cool, break the caramel and hazelnut block into small pieces.

4. Place them in a food processor or grinder and grind until you get a fine powder.

5. Continue blending until a creamy paste forms. If necessary, add one or two teaspoons of sunflower, sesame, or walnut oil to make the process easier.

6. Store the praline paste in an airtight container. If the oil separates over time, stir before using.

How to preserve homemade praline?

To enjoy homemade pralines with the best texture and flavor, it's essential to store them properly. Because they're made with nuts and caramelized sugar, they're sensitive to moisture and high temperatures, which can affect both their consistency and aroma.

Ideally, it should be stored in an airtight container, preferably glass, to prevent it from absorbing unwanted odors. It should also be stored in a cool, dry place, away from heat sources or direct light.

• If you prefer a more fluid texture, you can store it at room temperature for a couple of weeks.

• For longer storage, store in the refrigerator for up to a month, although it may solidify slightly.

• If you want to extend its shelf life even further, freezing it is also an option. Just let it come to room temperature for a few minutes before using it.

Remember to stir it well before using it, especially if it has been stored for several days, as the natural oils from the nuts can separate from the rest of the mixture.

Ideas for using praline in your desserts

Having a good hazelnut praline at home opens up a world of baking possibilities. Its combination of sweetness and creaminess makes it the perfect complement to all types of desserts, from the most classic to modern creations.

Some ideas to get the most out of your homemade praline are:

• Chocolate and praline ganache: Add a spoonful to your ganache for a more aromatic and delicious filling.

• Cake and pastry decoration: use it as a filling base for sponge cakes or as a crunchy layer for mousses.

• Ice cream and creams: mix it with whipped cream or yogurt for a unique flavor.

• Custom chocolate bars: pour it into chocolate molds and create irresistible combinations. Discover more options in our chocolate bars section.

Even if you don't have time to make homemade pralines, you can find delicious ready-made options in our selection of nut butters, made with the same artisanal quality that characterizes Bombonería Pons.

Praline FAQs

What is the difference between praline and gianduja?

Praline is a paste made from crushed caramelized nuts, while gianduja is a mixture of praline with chocolate and sometimes powdered milk, giving it a creamier, smoother texture.

Why did my praline turn out bitter?

If the praline has a bitter taste, the caramel may have burned. To prevent this, melt the sugar over medium heat and remove it from the heat as soon as it turns a golden amber color.

Can you make pralines without sugar?

Traditional pralines require sugar to caramelize the nuts, but you can make a sugar-free version using caramelizing sweeteners, such as erythritol, although the texture and flavor will be different.

Why did my praline turn out too runny or too hard?

If it's runny, you may not have blended enough to emulsify the nut oils properly. If it's too hard, the caramel may have had too much sugar in proportion to the nuts.

What nuts can be used to make pralines?

The most common are hazelnuts and almonds, but you can also use walnuts, pistachios, pecans, or even a mixture of several to give it a unique flavor.