Hazelnut Praline

Hazelnut Praline

What is Praline?

Praline is a deliciously 'butter paste' made with sugar, nuts, vanilla, or other falcouring and sometime butter and oils are added to give it a smoother texture.

Pralines originating from France, and represent a culinary tradition steeped in history. Crafting each praline involves a careful fusion of handpicked, high-quality nuts and a lavish caramel touch, resulting in a symphony of flavors and textures.

Here is an easy recipe to follow. You can use any nuts, however the commonly used nuts are almonds, hazelnut, pistachios, and pecans.

RECIPE:

Ingredients:

• 300 g raw hazelnuts or already toasted

• 220 g caster sugar

• 1/4 cup water

• sunflower oil, to thin and smoothen the paste.

• ½ tsp salt

Toasting Hazelnuts:

1. Heat a dry frying pan or skillet over medium-high heat.

2. Toast hazelnuts for 5-7 minutes until their skins loosen and they develop deep brown spots.

3. Transfer toasted hazelnuts to a tea towel and rub to remove the skins.

4. Let the hazelnuts cool, discard the loosened skins, and set them aside.

Preparing the Caramel:

1. Line a baking sheet or tray with baking paper.

2. Combine sugar and water in a saucepan and cook over medium-high heat until the mixture turns a deep amber color. Be mindful not to turn heat high too fast.

3. Pour/spread the caramel onto the lined sheet in a thin, even layer.

4. Let it cool and harden, then cut it into smaller shards using a sharp knife, or you can break it up by hand.

Making Hazelnut Praline Paste:

1. Place the toasted, de-skinned hazelnuts and caramel shards into a food processor.

2. Blend/ process the mixture until it becomes a fine crumbs initially.

3. Continue blending for about 10 minutes until it transforms into a paste. Scrape the sides as needed. Tip: If it doesn't form a paste, add a little sunflower oil gradually to aid the process. Add teaspoon by teaspoon.

4. Blend the paste until smooth and to the consistency you like. Add salt and blend until evenly mixed. Do the taste test.

5. Store the finished hazelnut praline paste in an airtight container like a mason jar.

Storage:

• Stored in a sterilized jar the hazelnut praline paste refrigerated in an airtight container; it will stay good for up to approximately one month.

How to sterilize jars:

1. Clean the Jars: Wash the jars, lids, and any rubber seals in hot, soapy water. Use a bottle brush to clean the inside of the jars thoroughly and ensure there's no residue. Rinse them well under hot running water.

2. Boiling Method:

• Place the jars, lids, and seals in a large pot filled with water, ensuring they are fully submerged.

• Bring the water to a rolling boil. Let them boil for 10-15 minutes to sterilize.

• Use sanitized tongs to remove the jars, lids, and seals from the boiling water and place them on a clean towel or drying rack, upside down, to drain excess water.

1. Oven Method:

• Preheat your oven to 275°F (135°C).

• Place the cleaned jars and lids on a baking sheet, ensuring they aren’t touching.

• Put the baking sheet in the oven and let the jars heat for at least 20 minutes.

• Carefully remove the jars and lids from the oven using oven mitts and place them on a clean surface.

1. Air Drying:

• Once sterilized using either method, allow the jars, lids, and seals to air dry completely before using them. Avoid wiping the inside of the jars to maintain their sterility.

1. Filling the Jars:

• Fill the sterilized jars with your desired food items while they're still warm if you're planning to seal them immediately. Alternatively, let them cool before filling.

Following these steps helps ensure your jars are properly sterilized and ready for food preservation, preventing contamination and extending the shelf life of your stored goods.

Wishing you success in your baking! xx

Go to our Instagram page for more photos and video of the praline making process!