Hazelnut Almond Praline (Print Version)
# Ingredients:
→ Nuts
01 -
200 g almonds (raw)
02 -
200 g hazelnuts (raw)
→ Caramel Syrup
03 -
62 ml water
04 -
250 g sugar
# Instructions:
01 -
Turn your oven on to 150°C (300°F). Spread the almonds and hazelnuts on a tray.
02 -
Pop the nuts in the oven and give them around 20 minutes to roast.
03 -
After roasting, toss the nuts in a towel and rub to get rid of loose skins.
04 -
Combine sugar and water in a sturdy saucepan. Heat them over medium heat and check with a thermometer. Stop when it hits 116°C (240°F).
05 -
Drop the roasted nuts into the syrup, stirring non-stop with a wooden spoon for about 20 minutes. Let the sugar go through stages: crystalize, melt, and turn golden amber.
06 -
Put the caramel-covered almonds and hazelnuts on a tray to cool completely.
07 -
Work in batches with a food processor. Blend the nuts until you’ve made a silky, liquified paste.
08 -
Spoon the praline paste into a jar that seals tight, and you’re good to store it.
# Notes:
01 -
Cut back on sugar by 100 g if you'd like the praline to be less sweet.
02 -
It’ll last for weeks in a glass container at room temperature or chilled in the fridge.