Hazelnut Praline Paste

Addictively delicious hazelnut praline paste with deep caramel flavour. Just 3 ingredients and once simple twist makes it unforgettable.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: ½ cups

Calories: 2654kcal

For best results, weigh ingredients with a kitchen scale.

Preheat the oven to 180C/350F. Line a baking sheet with baking paper.
Chop the nuts in half (no more or you risk them burning). You can toast them whole but when cut in half, more surface area gets toasted and gives the praline a better flavour.
Transfer the nuts to the prepared baking sheet and bake for 10-15 minutes until golden brown with a strong nutty aroma.
Remove from the oven and let them cool for 5 minutes. Place the paper back onto the baking tray.
Meanwhile you can get the toffee started. In a small or medium saucepan, cook the sugar over low-medium heat, stirring regularly until fully melted and amber brown.
Pour the toffee over the nuts. Let it set and cool for 5-10 minutes or until hardened.
Break the hazelnut toffee up into smaller pieces and add to a food processor with the salt.
Process on low for 5-10 minutes, scraping the bottom of the bowl of the food processor with a silicone spatula after every minute until it turns into a paste that settles in on itself again when stirred.
Important: Don’t blow up your food processor. If you feel it getting hot, stop and give it a break to cool down. A higher powered processor will get this done quicker than a low powered processor. Take your time.
Transfer to a clean jar and refrigerate for up to 3 months.
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If you can only get nuts with the skins on, you’ll need to remove it first. Blanch them in a pan of boiling water for 1 minute. Strain through a sieve then transfer the nuts to a dry tea towel. Give them a vigorous rub and most of the skins should have come off. Continue until all the skins come away easily.
You can swap some or all of the hazelnuts for almonds as well. Try other nuts too like pistachios or macadamias. Skinless nuts will be best.
Nutrition information is per cup.

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