Hazelnut Praline (Praline aux Noisettes)
Toasted hazelnuts set in amber caramel, then ground into a rich, nutty praline you can use in puddings or eat by the spoon.
- Time45 mins plus cooling
- LevelMedium
- Costabout £0.25 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Roast the hazelnuts on a tray for 8 to 10 minutes until golden and fragrant. Lightly oil a baking tray lined with baking paper.
10 min - 2
Put the sugar and water in a heavy pan. Stir over a low heat until the sugar dissolves, then boil without stirring, swirling now and then, until it turns a deep amber, about 8 to 10 minutes.
9 min - 3
Off the heat, tip in the warm nuts and the salt and stir quickly to coat.
- 4
Pour onto the tray and spread it out. Leave for 30 minutes until hard, then break into pieces. This is nut brittle, and you can stop here.
30 min - 5
To make praline paste, blitz the broken pieces in a strong food processor for 5 minutes, scraping down, until it moves from rubble to powder, then to a thick smooth paste.
5 min - 6
Spoon into a clean jar. It keeps in a cool cupboard for a month.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
