Homemade Hazelnut praline paste is a rich, nutty, caramelized spread that’s used in some of the most luxurious desserts — and it’s incredibly easy to make at home.

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About This Recipe

Hazelnut praline paste is a staple in French and European pastry, made by caramelizing sugar and blending it with roasted hazelnuts until smooth. The result is a glossy, deeply flavorful paste with a perfect balance of sweetness and nuttiness.

It’s the base for so many incredible desserts — from mousses and cakes to fillings, spreads, and even ice creams. If you’ve ever had a hazelnut dessert that tasted rich and complex, praline paste was probably the secret ingredient.

What makes this recipe so special is that you don’t need anything fancy, just sugar, hazelnuts, and a blender. Watching it transform from crunchy caramel-coated nuts into a smooth, flowing paste is honestly so satisfying. Once you make it at home, it’s hard to go back to store-bought.

What You Need To Make Homemade Hazelnut Praline Paste

Hazelnuts: I used pre-roasted hazelnuts that come with the skin off, but you could also roast your own in the oven then remove the sking with the help of a kitchen towel.
Granulated sugar
Salt

Substitutes:

You can use almonds or peanuts instead of hazelnuts
Add a little vanilla for extra flavor (optional)

Equipment For This Recipe

Pro Tips

Don’t stir the sugar early: Let it melt naturally to avoid crystallization.
Use a wet brush: Clean sugar crystals from the sides of the pan.
Work quickly: Caramel hardens fast once cooled.
Blend patiently: It takes time for the oils to release and turn smooth.
Use a strong blender: This makes the process much easier.

Storage Instructions

Store in an airtight jar:

At room temperature: 2–3 days
In the refrigerator: up to 2 weeks

If refrigerated, let it come to room temperature before using.

FAQs

What is hazelnut praline paste used for?

It’s used in mousses, cakes, fillings, frostings, and desserts like praline crunch layers.

Why is my praline not smooth?

Keep blending, it takes time for the oils to release.

Can I make this without a food processor?

A strong blender works best, but it must be powerful enough.

Can I make it less sweet?

You can slightly reduce sugar, but it affects texture and consistency.

Hazelnut praline paste is one of those ingredients that instantly makes your desserts taste more elevated and professional. It’s rich, nutty, and incredibly versatile.

Use it in recipes like my Chocolate Hazelnut Layer Cake, mix it with chocolate for a crunchy layer, or swirl it into whipped cream for an easy dessert upgrade!

Check out my YouTube Channel for more delicious recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Hazelnut Praline Paste

Hazelnut praline paste is a rich, nutty, caramelized spread that’s used in some of the most luxurious desserts, and it’s incredibly easy to make at home.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Cooling Time 15

Total Time 45

Course Dessert

Cuisine French-inspired

Equipment

1 Medium-sized saucepan
1 Spatula
1 Baking sheet lined with parchment paper
Food processor or strong blender
air-tight jar ir container to store the praline paste

Ingredients

200 g roasted and skinned hazelnuts see insruction 1 & 2 to roast your own hazelnuts in the oven
200 g granulated sugar
pinch of salt

Instructions

If using raw hazelnuts, roast them at 170°C (340°F) for 12–15 minutes, stirring 2–3 times for even roasting.
Transfer the hazelnuts to a clean kitchen towel and rub them to remove the skins.
Add sugar to a medium saucepan and place over low heat.
Let the sugar melt slowly until it turns an amber color. Do not stir at the beginning.
If sugar crystallizes on the sides, use a wet pastry brush to clean it.
Once fully melted and amber, add the hazelnuts and stir quickly to coat.
Immediately transfer the mixture onto a lined tray and spread it out.
Let it cool completely until hardened.
Break into chunks using a hammer or your hands and add to a food processor or blender.
Blend until smooth and glossy (about 5 minutes).
Transfer to an airtight container.