Hazelnut Praline Paste

This super indulgent Hazelnut Praline Paste is an incredible base to create delicious creams, frostings, cakes and desserts - or even use on its own as a spread. Made from a handful of ingredients, it will keep for months in your fridge!

Read the full recipe here: https://www.abakingjourney.com/hazeln...

Ingredients
200 gr Raw Hazelnut - with skin or blanched
200 gr Caster Sugar
30 ml Water
1/2 teaspoon Sea Salt
Optional: 1 tablespoon Neutral Oil such as Grapeseed or Canola

1. Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit. Spread the hazelnuts into a single layer over a lined baking sheet. Place in the oven and leave to roast for 8 to 10 minutes. The hazelnut skin should turn darker and have started to crack. Remove from the oven and place on a cooling rack.
2. If using hazelnuts with the skin on, carefully rub the hot nuts inside a clean tea towel to remove their skins. Discard all the skins and place the nuts back on the baking tray. Set aside.
3. In a large saucepan, combine the sugar and water. Turn on medium to medium-high heat and leave for 10 to 15 minutes without touching the sugar at all. The sugar will slowly melt and start bubbling then eventually turn a golden amber colour. Make sure to stop once the caramel gets the desired colour or it might taste bitter and/or burn.
4. Turn off the heat, add the salt and stir with a heat-proof spatula to dissolve it. Directly pour the caramel on top of the nuts over the lined baking sheet. Don't worry if it does not fully cover all the nuts.
Warning: the caramel will be extremely hot and can cause bad burns (I have learned the hard way...). Please be careful when pouring the hot caramel over the nuts and make sure not to touch it until it has completely hardened!
5. Leave for 30 minutes to 1 hour, or until the caramel has completely solidified and turn hard. Break or chop into chunks and transfer in the bowl of your food processor.
6. Turn on the food processor on low (or pulse) to start breaking the nuts and hard caramel. Make sure the food processor is on a secured surface as it might move / shake a fair bit at this point. Process for a few minutes or until the mixture turns into a rough powder. At this stage, you've made "Pralin". Continue to blend on medium to high speed for 15 to 20 + minutes; the exact time will depend on how powerful your food processor is (If the mixture remains hard or powdery and does not start to turn into a paste, add the neutral oil). The powder will slowly turn into a very thick paste, then a thinner paste until it reaches a liquid stage. If your food processor starts to over-heat, stop and let it cool down before starting again.
7. Blend the praline paste more or less depending on the consistency you are after: from a slightly crunchy consistency to a smooth liquid.
Use straight away or transfer into a jar or airtight container and kept in a cool, shaded spot at room temperature for a week or two - or in the fridge for a few months.

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