Free shipping from CHF 150Order by 4 pm, delivered next working day – Saturday delivery availableOrder by 4 pm, Saturday delivery availableOver 8,000 products
 
Homemade hazelnut praline in a jar
Recipe

Making praline at home: with hazelnuts, caramel and a little patience

With hazelnuts, almonds, pecans or pistachios

Yieldapprox. 300 g pralineActive timeapprox. 40 min.Total timeapprox. 1 hr 15 min.DifficultyMedium
contains nuts (hazelnuts or nuts of choice); gluten-freeegg-freedairy-free

Hello food lovers,

Praline scares many people. But once you know the basic techniques, it really isn't complicated!

Praline is found in spreads, ice cream, cakes, in Paris-Brest and in many other recipes.

The rule is simple: the same amount of nuts as sugar, plus a pinch of salt to bring out the flavour. Choose your favourite nut: hazelnut, almond, pecan or pistachio.

The recipe in video

Email WhatsApp Facebook
Copy link https://cakelicious.ch/de/blog/praline-n95 Tap once to select the whole address, then copy it.
Praline in a jar
Creamy praline
Praline with hazelnuts

Ingredients

Quantity:
For the praline
180 gHazelnuts
180 gSugar
2 gSalt

Step by step

If you're in a hurry: the compact recipe card further down sums everything up.

The nuts

01

Roasting

Preheat the oven to 170 °C. Spread 180 g hazelnuts on a perforated baking mat on the perforated tray and roast them for 20 minutes. The perforated tray ensures even roasting.

Hazelnuts on the mat
In the oven
Roasted hazelnuts
You will need these
Aluminium perforated tray 40 x 30 cm
Aluminium perforated tray 40 x 30 cm
View in shop →
Perforated baking mat
Perforated baking mat
View in shop →
02

Peeling

Let the nuts cool a little, the skin has split. Rub them between your hands and the skin will come off on its own.

Split skin
Rubbing between the hands
Peeled hazelnuts
03

Preparing

It doesn't matter if a little skin remains. Set the peeled hazelnuts aside in a bowl.

Removing the skin
Into the bowl
Ready for the praline

Dry caramel

01

Sugar base

Weigh out 180 g of sugar. Put a thin layer of sugar into a pot and heat it. As soon as the sugar melts, sprinkle a little more on top.

Weighing out the sugar
Thin layer in the pot
Sugar melting
02

Let it melt

Continue this way until all the sugar has melted. Never stir, or the caramel will crystallise! Swirl the pot instead.

Sprinkling more sugar
Swirling the pot
Golden caramel
03

Cool and break

Pour the caramel onto a Silicone mat and let it cool. Break it into pieces with a small rolling pin, not with your hands.

On the silicone mat
Hard caramel
Breaking it with the rolling pin
What you need for this
Silicone mat - 40 x 30 cm
Silicone mat - 40 x 30 cm
View in shop →
Small rolling pin 22.8 cm
Small rolling pin 22.8 cm
View in shop →

Blend

01

Everything into the blender

Add the hazelnuts, the caramel pieces and 2 g salt, weighed with the digital spoon scale, into the blender. At first a dry powder forms, that is normal.

Hazelnuts and caramel
Weighing the salt
Dry powder
You will need
Stabmixer - Hacker 3 in 1
Hand blender: Hacker 3 in 1
View in shop →
Digital measuring spoon
Digital spoon scale
View in shop →
02

Keep blending patiently

Keep blending, with breaks so the blender does not overheat. The praline first turns grainy, then sandy, and finally liquid. Pour it into a jar.

Grainy
Liquid praline
In the jar
Homemade hazelnut praline in a jar
Compact · for printing

Praline

Quantityapprox. 300 g
Active timeapprox. 40 min.
Total timeapprox. 1 hr 15 min.
DifficultyMedium
Baking temperature170 °C
Baking timeapprox. 20 min. (toasting the nuts)

Ingredients

Quantity:
For the praline
↑ Detailed instructions with pictures

Method

  1. Nuts: Toast 180 g hazelnuts at 170 °C for 20 min. and peel them.
  2. Caramel: Dry-caramelise 180 g sugar in thin layers, leave to cool on the Silicone mat and break into pieces.
  3. Blend: Blend the nuts, caramel and 2 g salt until the praline is liquid.

Nutritional values per 100 g

400kcal
0 gFat
100 gCarbohydrates
0 gProtein

Storage & shelf life

Stored in a sealed jar, protected from light and moisture, the praline keeps for about one month.

Everything for this recipe

Recommended from our bakery, in exactly the sizes this recipe has been tested with.

Perforated aluminium baking tray 40 x 30 cm
Perforated aluminium baking tray 40 x 30 cm
View in shop →
Perforated baking mat
Perforated baking mat
View in shop →
Silicone mat 40 x 30 cm
Silicone mat 40 x 30 cm
View in shop →
Small rolling pin 22.8 cm
Small rolling pin 22.8 cm
View in shop →
Hand blender - Hacker 3 in 1
Hand blender - Hacker 3 in 1
View in shop →
Digital spoon scale
Digital spoon scale
View in shop →

Delivery in 1 to 2 working days · Free shipping from CHF 100

Homemade hazelnut praline in a jar

To make sure it succeeds

Roasting times

Hazelnuts 20 to 25 min. at 170 °C, almonds and pecans 15 to 20 min. at 170 °C, pistachios 10 to 15 min. at 150 °C.

Peeling is worth it

Unpeeled nuts make the praline more bitter.

Caramel without stress

You'll find all the tricks in our guide to dry caramel.

Frequently asked questions

Depending on your mixer, 2 to 20 minutes. Take breaks if it gets too hot.

Yes, almonds, pecans or Pistachio. Only the roasting time and temperature change.

Break open a hazelnut: the inside should be golden brown. Peeled nuts should be golden brown on the outside.

You might also like

Print recipe

Choose what should appear on the printout.

 
Posted in: All our recipes, Autumn and Halloween, Basic recipes, Vegan recipes, Gluten-free recipes

Leave a comment

☆
☆
☆
☆
☆
Security code

Comments

  • Question de Marie
    By: Marie M. On 2024-12-06

    Bonjour,

    J’ai fait le praliné aux noix de pécan pour faire la bûche vanille pécan mais il est assez amère, est-ce normal ou j’ai fait qqc de faux , mixer trop vite? qu’en pensez-vous?
    Merci pour votre aide et vos recettes.
    Marie

    Replied by: Karin On 2024-12-09 Il y a deux éléments qui peuvent expliquer ce problème :
    Vos noix de pécan ont été trop torréfiées ou le caramel était trop foncé.
    Nous espérons que vous obtiendrez un meilleur résultat la prochaine fois !
    Belle journée et bonne pâtisserie ;-)

  • Question de Elodie
    By: Elodie V. On 2024-11-28

    Bonjour!
    Petite question, je n’ai jamais fait de caramel et j’ai testé! Sur combien faites-vous fondre le sucre? Sur un thermostat de 10? J’ai fait entre 6 et 8, je ne sais pas si c’était bien je trouve que le caramel est un peu trop foncé (il sent assez fort, pas encore le brûlé mais pas loin! ?)
    Merci d’avance pour votre réponse! ?

    Replied by: Elodie V. On 2024-11-28 Oh et encore une question, j’ai fait le praliné avec noix de pécan (pour la bûche Noël 2024 ?), je n’ai pas réussi à enlever la peau des noix après avoir torréfié. Est-ce que c’est parce que ce n’était pas assez torréfié? Ou est-ce que les noix de pécan de par leur forme on n’arrive pas les monder? Merci d’avance pour votre réponse! :-)

    Replied by: Karin On 2024-11-28 Nous faisons fondre le sucre à feu moyen, un réglage sur 6 sera parfait. Si vous voyez que le caramel commence à foncer trop rapidement, n’hésitez pas à soulever la casserole régulièrement pour mieux contrôler la cuisson.
    Belle journée et bonne pâtisserie ;-)

  • Question de Delphine
    By: Delphine S. On 2022-05-15

    Bonjour, quelle est la marque de votre blender?

    Replied by: Karin On 2022-05-16 C'est le blender Kenwood BLM80. Cela fait un petit moment que je l'ai, je pense qu'une nouvelle version est sorti depuis ;-)
    Belle journée.

  • Question de Tifanie
    By: Tifanie N. On 2021-12-16

    Bonjour,

    Merci pour la recette. Avec les quantités d'ingrédients donnés ici, combien cela donne au total de quantité de praliné (environ) svp? J'en ai besoin pour l'utiliser dans 2 bûches (env. 200g. donc). Merci pour votre réponse, bon après-midi!

    Replied by: Karin On 2021-12-16 ¨
    Merci pour votre message.
    Cette recette vous donnera bien 300gr de praliné :-)
    Bonne pâtisserie et belle journée ;-)

  • Question de Tiziana
    By: Tiziana C. On 2020-07-09

    Bonjour, le praline se conserve comment et pour combien de temps? Merci d'avance

    Replied by: Karin On 2020-07-09 Alors le praliné peut se conserver 1 mois sans soucis, à l'abri de la lumière et de l'humidité. L'idéal c'est de le stocker dans un bocal à confiture. :o) Belle soirée. Karin

Related posts

Matcha Muffins with Pecan Nuts and White Chocolate: Fluffy and Moist
Matcha Muffins with Pecan Nuts and White Chocolate: Fluffy and Moist
Posted in: All our recipes, Cupcake Recipes
2026-04-21
Fluffy muffins with slightly bitter Matcha green tea, crunchy pecan nuts and sweet white chocolate. Perfect with...
Read more
Golden Milk: the warming turmeric drink for little moments of rest
Golden Milk: the warming turmeric drink for little moments of rest
Posted in: All our recipes, Autumn and Halloween, Vegan recipes, Gluten-free recipes
2026-04-21
A warming golden milk with turmeric, ginger, cinnamon and black pepper, creamy with coconut oil and sweetened with...
Read more
Matcha Iced Latte: creamy, cool and ready in 5 minutes
Matcha Iced Latte: creamy, cool and ready in 5 minutes
Posted in: All our recipes, Summer recipe, Vegan recipes, Gluten-free recipes
2026-04-21
A creamy starbucks matcha iced latte with a delicate Matcha green tea flavour, plus an extra creamy variant with two...
Read more
Pull-apart bread with wild garlic pesto: for sharing, no knife needed
Pull-apart bread with wild garlic pesto: for sharing, no knife needed
Posted in: All our recipes, Salty, Bakery
2026-04-20
A soft, aromatic pull-apart bread made from airy yeast dough with fresh wild garlic pesto. Pull off piece by piece,...
Read more
Mini Banana Bread with Chocolate Chips: Moist Snacks for On the Go
Mini Banana Bread with Chocolate Chips: Moist Snacks for On the Go
Posted in: All our recipes, Cake recipes, Cake recipe
2026-04-14
Moist mini banana breads made with ripe bananas, a hint of cinnamon and generous chocolate chips. Perfect on the go,...
Read more
Back to top