Home > Eat > Recipe > Recipe: hazelnut praline

Recipe: hazelnut praline

baking
dessert
1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...
1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

Preparation Time2 MINUTES

Cooking Time5 MINUTES

Resting Time MINUTES

Servesenough to decorate one cake + extra

LevelEasy


ingredients

150g (¾ cup) caster sugar

100g (½ cup) hazelnuts (raw)

Equipment

Baking paper

Baking tray

1

Line a metal baking tray with baking paper.

2

Sprinkle 1/4 of the sugar on the base of a small saucepan and place on a medium heat.

3

Once the sugar starts to melt, sprinkle the same amount over the top. Repeat this process until all the sugar is melting in the pan and cook until it turns a dark golden brown.

4

Take it off the heat immediately. Add the hazelnuts and stir to coat (the sugar will keep cooking so you need to work quickly).

5

Tip onto the baking tray. Leave to cool.

6

Once cool, break into rough chunks and put half into the food processor and blitz to a powder.

7

If you’re using this to top a pretty cake (such as our hazelnut dacquoise), apply your icing, then sprinkle the praline powder around the outside and place the larger chunks in the middle.

SHOW MORE
SHOW LESS

Glass-like praline makes a stunning decoration to top your cakes, cupcakes, loaves and other baked creations. It’s an easy way of adding a touch of luxe to even the most simple dessert, giving it a polished professional look. Never mind if you’re not a master chef – you don’t need a candy thermometer, fancy ingredients or much time to pull this recipe together. Just a little practice makes perfect.

Tips:

  • Praline can be used in a number of savoury dishes too. Substitute the hazelnuts for walnuts and add it to a salad of roasted beetroot, goats cheese, spinach and fresh mint.
  • Watch this video for tips on making praline.

Recipe and styling by Khoollect Food Editor Frankie Unsworth

Hazelnut praline

 

Preparation Time2 MINUTES

Cooking Time5 MINUTES

Resting Time MINUTES

Servesenough to decorate one cake + extra

LevelEasy


ingredients

150g (¾ cup) caster sugar

100g (½ cup) hazelnuts (raw)

Equipment

Baking paper

Baking tray

1

Line a metal baking tray with baking paper.

2

Sprinkle 1/4 of the sugar on the base of a small saucepan and place on a medium heat.

3

Once the sugar starts to melt, sprinkle the same amount over the top. Repeat this process until all the sugar is melting in the pan and cook until it turns a dark golden brown.

4

Take it off the heat immediately. Add the hazelnuts and stir to coat (the sugar will keep cooking so you need to work quickly).

5

Tip onto the baking tray. Leave to cool.

6

Once cool, break into rough chunks and put half into the food processor and blitz to a powder.

7

If you’re using this to top a pretty cake (such as our hazelnut dacquoise), apply your icing, then sprinkle the praline powder around the outside and place the larger chunks in the middle.

SHOW MORE
SHOW LESS

Glass-like praline makes a stunning decoration to top your cakes, cupcakes, loaves and other baked creations. It’s an easy way of adding a touch of luxe to even the most simple dessert, giving it a polished professional look. Never mind if you’re not a master chef – you don’t need a candy thermometer, fancy ingredients or much time to pull this recipe together. Just a little practice makes perfect.

Tips:

  • Praline can be used in a number of savoury dishes too. Substitute the hazelnuts for walnuts and add it to a salad of roasted beetroot, goats cheese, spinach and fresh mint.
  • Watch this video for tips on making praline.

Recipe and styling by Khoollect Food Editor Frankie Unsworth

Hazelnut praline

 

1

Line a metal baking tray with baking paper.

2

Sprinkle 1/4 of the sugar on the base of a small saucepan and place on a medium heat.

3

Once the sugar starts to melt, sprinkle the same amount over the top. Repeat this process until all the sugar is melting in the pan and cook until it turns a dark golden brown.

4

Take it off the heat immediately. Add the hazelnuts and stir to coat (the sugar will keep cooking so you need to work quickly).

5

Tip onto the baking tray. Leave to cool.

6

Once cool, break into rough chunks and put half into the food processor and blitz to a powder.

7

If you’re using this to top a pretty cake (such as our hazelnut dacquoise), apply your icing, then sprinkle the praline powder around the outside and place the larger chunks in the middle.

SHOW MORE
SHOW LESS
Profile photo of Frankie Unsworth
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Spring is in the air and the flowers are in full bloom! What is your favourite thing about this season?

View Results

Loading ... Loading ...
Profile photo of Frankie Unsworth
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Spring is in the air and the flowers are in full bloom! What is your favourite thing about this season?

View Results

Loading ... Loading ...
Profile photo of Frankie Unsworth
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Spring is in the air and the flowers are in full bloom! What is your favourite thing about this season?

View Results

Loading ... Loading ...
comments
Leave A Comment

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

baking

MORE RECIPES WITH baking

dessert

MORE RECIPES WITH dessert

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar