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Praline spread
See in this recipe how to make your own spread, much better and healthier than those from the food industry.
2,996 5/5 (3 reviews)
1 hour 8 min.
Easy
10.10 €
850 g
7 IngredientsLast modified on: February 1st 2026
For 850 g, you will need:
- 1
200 g whole almonds - 2
200 g 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.
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 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.
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.
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.
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.
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.
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.
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
How much will it cost?
- For 850 g : 10.10 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Caster sugar
Like these other recipes: Melon with port sorbet, Antoinette's caramelized apple cake, Cannelés, Almond mug cake for Mary, Caramelized apple rice pudding, ... See them all 375
Whole almonds
Like these other recipes: Indian rice pudding, Apple Batter Puddings, Amaretti almonds and lemon, Granola, Praline, ... See them all 27
Hazelnuts
Like these other recipes: Granola, Chocolate mendiants, How to peel hazelnuts, Little chocolate and hazelnut fondants, Brioche royale, ... See them all 5
Milk chocolate
Like these other recipes: Mousse with two chocolates, Praline rochers, Chocolate rice pudding, Praline rochers, ... See them all 4
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