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Praline spread

Name: Praline spread
Prep time: 32 min
Cook time: 36 min
Total time: 1 h 8 min
Yield: 850 g
Cuisine: French
Ingredients: 200 g whole almonds; 200 g whole hazelnuts; 200 g caster sugar; 3 tablespoons water; 100 g milk chocolate; 100 g dark chocolate; 1 tablespoon powdered cocoa

See in this recipe how to make your own spread, much better and healthier than those from the food industry.

3,951 5/5 (3 reviews)

Duration

1 hour 8 min.

Difficulty

Easy

Last modified on: February 1^st 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 850 g, you will need:

1 200 g whole almonds
2 200 g whole hazelnuts
3 200 g caster sugar
4 3 tablespoons water
5 100 g milk chocolate
6 100 g dark chocolate
7 1 tablespoon powdered cocoa
Total weight: 860 grams

Times for this recipe

Preparation

20 min.

Resting

15 min.

Cooking

40 min.

All in all

1 hour 8 min.

Preparation 20 min.

Resting 15 min.

Cooking 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 15 min.

The praline

Preheat oven to 180°C (360°F).

Place 200 g whole almonds and 200 g whole hazelnuts separately on a baking sheet.

Roast in the oven for 15 minutes.

Stage 2 - ⌛ 5 min.

At the end of this time, remove as much skin as possible from the hazelnuts, see how to do it here.

Note that unlike hazelnuts, almonds keep their skin, which is important for their taste.

Stage 3 - ⌛ 8 min.

Pour 200 g caster sugar and 3 tablespoons water into a large saucepan over high heat.

Bring the sugar to 112°C (234°F), using an electronic thermometer.

Stage 4 - ⌛ 1 min.

Once the temperature has been reached, turn the heat down to medium and pour in the almonds and hazelnuts all at once.

Stage 5 - ⌛ 8 min.

Stir with a wooden spatula without interruption, the sugar will quickly "sand", and the dried fruit will become covered with white sugar.

This is normal, so keep stirring.

Stage 6

Little by little, the sugar will caramelize...

Stage 7

...and coat with almond and hazelnut caramel.

Stage 8 - ⌛ 15 min.

Pour the contents of the pan onto a sheet of baking paper placed on a baking sheet.

Leave to cool.

Stage 9 - ⌛ 2 min.

Break the caramel slab into pieces and pour into a blender or food processor.

Stage 10 - ⌛ 2 min.

Start it up, it's noisy, you'll first get a powder...

Stage 11 - ⌛ 3 min.

...Then a paste, it's the praline, stop the robot.

Stage 12 - ⌛ 5 min.

The spread

Melt 100 g milk chocolate and 100 g dark chocolate in the microwave or bain-marie.

Stage 13 - ⌛ 1 min.

Pour them into the bowl of the food processor, add 1 tablespoon powdered cocoa, then blend for a few seconds.

Stage 14 - ⌛ 3 min.

Now your spread is ready, pour it into a jar and store in the fridge.

Remarks

You can vary the proportion of chocolate more or less according to your taste.

If you only have almonds or hazelnuts, no problem either, your praline will just be more hazelnut- or almond-flavored, as the case may be.

Keeping: Several weeks in the fridge.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	10 g RDI=16 %	43 g RDI=16 %	35 g RDI=48 %	529 kcal RDI=26 %	2,216 kJ RDI=26 %
Whole recipe	90 g RDI=138 %	370 g RDI=140 %	301 g RDI=413 %	4,552 kcal RDI=228 %	19,059 kJ RDI=228 %