For hazelnut lovers like me, this homemade praliné is a must. It’s really delicious. So if you are or if you know a nut lover, then prepare this spread. What is praliné? It’s a spread made with hazelnuts that have a sugar coating and that is grinded in a paste. You now know why it’s really good and why you will love it. You can eat it on a sandwich, add it to a dessert or just eat it with a spoon.
The spread only needs 4 ingredients: hazelnuts, a vanilla pod, powdered sugar and water. It’s an easy recipe to prepare! So get the ingredients and get cooking. Roast the hazelnuts in the oven. Cook the roasted hazelnuts with the vanilla pod, powdered sugar and water. Let the hazelnuts cool down a bit before grinding them into a paste. The recipe is from the cookbook Noten (Nuts) from Marjolaine Daguerre.
Other recipes on the blog with hazelnuts in them are Chocolate Kruidnoten with Cranberries and Hazelnuts, Creamy Gnocchi Recipe with Dolcelatte, Figs and Hazelnuts and Nutella Deviled Strawberries.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Praliné Spread
Allergies: nuts, sugar.
Ingredients
150 grams hazelnuts with fleece
½ a vanilla pod
80 grams powdered sugar
3 tablespoons water
Instructions
Spread out the hazelnuts on a baking sheet. Roast them in a preheated 180°C/350°F oven for 10 minutes.
Take the hazelnuts out of the oven. Place the hazelnuts on a tea towel. Rub them inside the towel so that the fleeces of the hazelnuts will fall off.
Slice the vanilla pod open and remove the seeds with a knife. Add the seeds to a sauce pan with the water and powdered sugar.
When the mixture is boiling toss in the hazelnuts. Keep on stirring. After a few moments the hazelnuts will be coated with a layer of crystalized sugar. Keep on stirring and cooking it till the sugar caramelizes.
Pour the caramelized hazelnuts on a baking sheet. Spread them out a bit. Let the hazelnuts cool down a few minutes.
Place the hazelnuts in a grinding mill. Grind them until it’s a paste.
Notes:
- Recipe source is the cookbook Noten from Marjolaine Daguerre.
- Enough for about 180 grams of spread.
- You can skip the step of roasting the hazelnuts, however the flavor will be milder then.
