Praline Paste Hazelnut Almond (Print Version)
# Ingredients:
→ Nuts
01 -
200 g hazelnuts (raw)
02 -
200 g almonds (raw)
→ Caramel Syrup
03 -
250 g sugar
04 -
62 ml water
# Instructions:
01 -
Preheat the oven to 150°C (300°F) and place the hazelnuts and almonds on a baking sheet.
02 -
Roast the hazelnuts and almonds in the oven for about 20 minutes.
03 -
Rub the roasted nuts in a cloth to remove loose skin.
04 -
In a heavy-bottomed saucepan, bring water and sugar to a boil over medium heat. Check the temperature with a cooking thermometer and heat until the syrup reaches 116°C (240°F).
05 -
Add the hazelnuts and almonds to the syrup and stir continuously with a wooden spoon for about 20 minutes. Allow the sugar to crystallize, melt, and caramelize to an amber color.
06 -
Transfer the caramelized hazelnuts and almonds to a baking sheet and let them cool completely.
07 -
Blend the cooled nuts in a food processor in batches to prevent overheating. Continue blending until a smooth liquid paste forms.
08 -
Pour the praline paste into a jar with a tight-fitting lid for storage.
# Notes:
01 -
For a less sweet praline paste, reduce the sugar by 100 g.
02 -
Store praline paste for several weeks in a glass jar at room temperature or in the refrigerator.