Homemade praline paste

How to make a homemade praline paste (see underneath how to make a pistachio paste

  • 150 g blanched almonds
  • 150 g blanched hazelnuts
  • 85 g caster sugar
  • 50 ml water

Put the blanched almonds and the blanched hazelnuts in a baking tray, and toss them in the oven for ten minutes at 150° C. Shake the tray in the oven after five minutes to even up the baking.

Put the caster sugar and water in a large pan and bring them to the boil at a high heat. Cook the syrup to 115 ° C using a sugar thermometer. Add the toasted nuts and turn the heating down. Stir with a spatula . The sugar will crystallise and coat the nuts. Keep stirring at a low heat until the sugar caramelizes evenly without burning . Cool on baking paper.

Blitz the caramelized nuts in a food processor for 10 to 15 minutes. The paste must be running, almost liquid, warm but not hot. Keep in the fridge.

As the natural fat content of the nuts tends to separate and rise to the top , stir de paste before use.

For the pistachio paste use 300 g of unsalted pistachios and leave out the step where you roast the nuts in the oven.

Simply put the caster sugar and water in a large pan and bring them to the boil at a high heat. Cook the syrup to 115 ° C using a sugar thermometer. Add the toasted nuts and turn the heating down. Stir with a spatula . The sugar will crystallise and coat the nuts. Keep stirring at a low heat until the sugar caramelizes evenly without burning . Cool on baking paper.

Blitz the caramelized nuts in a food processor for 10 to 15 minutes. The paste must be running, almost liquid, warm but not hot. Keep in the fridge.

As the natural fat content of the nuts tends to separate and rise to the top , stir de paste before use.

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