Praline Paste (inspired by Philippe Conticini)

To make this homemade praline recipe, start by preparing all the ingredients.

Pour the water into a saucepan or a copper sugar pan. If you do not have a copper pan, you can use a stainless steel saucepan. The advantage of copper is that heat is distributed better.

Add the caster sugar.

Bring to a boil...

...and cook the sugar to 118°C (using a probe thermometer is recommended). When this temperature is reached...

...add the whole raw hazelnuts...

...as well as the whole raw almonds.

Mix well. Continue cooking over medium heat, stirring constantly with a wooden spoon to keep the nuts from burning.

At first, the sugar will crystallize (turn white) and coat the nuts, but this reaction is normal.

Continue stirring for about 20 minutes. Gradually, the sugar will melt again...

...and turn into caramel. After 20 minutes, the nuts should be coated in a rich, deep golden caramel. The cooking time may vary depending on the stove top you use (gas, induction, etc.).

Spread the nuts out onto a sheet of greaseproof paper.

Separate them well...

...and leave to cool.

Place the nuts and caramel into the food processor.

Place the lid back on the bowl...

...and blend until you get a fine texture.

At first, you will get a fairly thick, powdery mixture...

...which will become finer and smoother...

...until you finally get a fine paste.

The fineness of your praline can be adjusted. The longer you blend the preparation, the finer it will be. For this recipe, I wanted a texture with a little bit of crunch. By extending the blending time, you will get an extra-fine texture.

Transfer the praline paste into a container to store it away from air and light. This homemade praline is perfect as a spread, filling or flavouring for desserts. A recipe to try right away!