Homemade Hazelnut Praline

Pastry 101 | Easy step-by-step

by Hanbit Cho
Hazelnut Praline

Hazelnut Praline is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Hazelnut praline is used as a component in various pastry products. It’s used in nutty spreads as well as petit gateaux. You can readily buy them off-the-shelf but it tastes so much better when you make them yourself – and yes, it’s much cheaper that way.

Follow along with the 📝 recipes below👇🏾👇🏾

Hazelnut Praline
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Hazelnut Praline

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • Sugar 100g
  • Hazelnuts 150g



  1. Toast/Roast the hazelnuts at 160~165°C for 10mins.
  2. Melt the sugar in a saucepan (a large saucepan will allow the sugar to melt more evenly) Heat on medium-high heat while whisking/stirring the sugar.
  3. When the sugar melts and turns brown in color add the hazelnuts. The caramel will harden but keep stirring and it will turn liquid again.
  4. Coat the hazelnut completely with caramel.
  5. Cool completely.
  6. Grind it in a food processor until it turns to paste.



Useful Tip:

When grinding the caramelized hazelnut in the food processor, the friction inside the food processor will generate heat and it'll become hot! Keep the temperature of the paste below 60°C (preferably around 50°C) or else too much oil will be extracted from the hazelnut.

Another method:

This method isn't the only method of making hazelnut praline. In fact, the method I've shown you today is the quick method as it uses dry caramel rather than wet caramel. The old-school version is one where you use wet caramel and crystallize the sugar with hazelnut. It tends to have more depth in the flavor but it takes so much longer so I prefer the quick method.

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Recipe video


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