Praliné paste

Home-made praliné paste is even more delicious than store-bought. This hazelnut and almond paste is ready within half an hour. Great for pies and desserts.

30 minutes 4 people Desserts
Praliné paste


(✓ Tip: click to check off)

  • 70 gram hazelnuts
  • 40 gram almonds
  • 50 gram sugar
Praliné paste ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • oven
  • oven trap lined with parchment paper
  • food processor


30 minutes 4 people Desserts

View the original recipe via:

Making praliné paste -- 30 minutes

Pre-heat the oven to 200 degrees Celsius or 390 degrees Fahrenheit. Line an oven tray with parchment paper and divide the hazelnuts and almonds over the tray.

Roast the nuts for about 5 to 10 minutes, time depends on your oven. You'll notice the nuts are done when the skins will start to come of the nuts.

Transfer the nuts to a clean kitchen towel, now you rub the nuts and this way the skins will come off easily. If there are some skins left, that's okay because a bit of skins will give the paste some more flavour. 

Praliné paste
Praliné paste

Heat sugar in a small saucepan, preferable with a thick bottom, and cook the sugar on low heat until it starts to caramelise. Be careful, the sugar will become very hot.

Don't stir the sugar, otherwise it will start to crystallise, just let it get some color without touching the sugar. As soon as the sugar has a beautiful caramel color, you can stir in the roasted nuts and transfer it back onto the parchment paper.

Let is cool off and as soon as it's cooled off to the touch, blend it in a food processor. The longer you will blend it, the smoother the paste will become because of the oils in the nuts.

You can use praliné, nut paste, in different ways. It can be used in all kinds of pastries or desserts, or even on a piece of taste. Enjoy!

What do you think of this recipe?
0 votes

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!

← Previous recipe
Braised cabbage with hazelnuts