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Homemade Almond Hazelnut Praline
Discover how to make a smooth homemade praline based on almonds and hazelnuts, perfect for spreading, incorporating into creams, or using as a filling for the Paris‑Brest. The detailed recipe guides you step by step, from toasting the nuts to preparing the caramel, up to the final blending.
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Critical Success Points
- • Roast the almonds and hazelnuts without burning them.
- • Caramelize the sugar without letting it burn.
- • Blend the mixture while avoiding blender overheating.
Safety Warnings
- • The caramel is very hot; handle with care to avoid burns.
- • The roasted nuts are hot coming out of the oven; let them cool before touching.
- • The blender can overheat; work in pulses and let it rest between sessions.
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