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(Experiment 122) Hazelnut praline

There are 2 ways to do a hazelnut praline. Ultimately you will end up with somewhat the same result. Method 1 will be much darker and intense in flavor, also much more intense on your food processor compared to method 2. Which one to choose? If you are looking for a very intense hazelnut flavor, I think the first method is the way to go. Think of it like coffee light vs dark roast, one is not better than the other, it’s different flavors.

Method 1, darker & more intense

The ratio is as below, just multiply to your need

  • 5g water
  • 30g  hazelnut
  • 16g icing sugar or regular sugar
  1. In a  pan, add the water and sugar, and heat until you reach ~115C ( about 1 minute after it starts boiling), At this point add the nuts in, cook until they caramelize. They will turn “sugary” after a few minutes but will return liquid afterward. Stir the whole time else you will end up with burned nuts.  The whole process will take about 15 minutes. Spread the nuts on parchment paper and let cool entirely.
  2. Break it into a few pieces and put it in a food processor. I recommend you blend for 1 minute and stop for another minute or 2 then repeat. This will ensure you don’t burn your food processor as it is a pretty intense task unless you have a Vitamix or something high-end. It will go into 3 stages, chopped nut, clumps of nut paste, and finally a spread. The whole process will take anywhere from 5 to 10 minutes. 
  3. At this point, you have hazelnut praline! On its own, you can’t really use this but it’s a base for multiple other end products like this spread. If you will use it for other needs, pour it in an airtight container and store it at room temperature.


Method 2 – a lighter color , no skin, blend easier 

The ratio is as below, just multiply to your need

  • 17g hazelnut
  • 10g sugar
  • 1g water
  1. Pre-heat oven at 325F. Line up a baking tray with parchment paper and put the nuts in. Toast them in the oven for 18-20 minutes.
  2. While this cook, in a pan put the sugar and water and mix until somewhat combined. Put heat to medium and let it do its thing, don’t touch it. It will turn into liquid caramel after about 15-20 minutes. The more you leave it on the darker it will get.
  3. Remove the nuts from the oven, toss them in a fresh dishcloth and rub. This will take the skins off them. Put the nuts in the pan and mix them with the caramel, try to cover all of them with it. 
  4. Pour the mixture onto parchment paper and let it cool for 30 minutes.
  5. Break it into a few pieces and put it in a food processor. I recommend you blend for 1 minute and stop for another minute or 2 then repeat. This will ensure you don’t burn your food processor. You should get the paste within about 4 minutes.

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