Praline Paste
A rich caramelized almond and hazelnut paste, ideal for cookie dough or fillings.
Ingredients
Blanched whole or slivered almonds
½ cup
Blanched hazelnuts
½ cup
Granulated sugar
¾ cup
Water
3 tbsp
Hazelnut oil or vegetable oil
1 tbsp
Instructions
1
Preheat the Oven
Position the rack in the center of the oven and preheat to 350°F (175°C).
2
Toast the Nuts
Spread the almonds and hazelnuts on a baking sheet and bake in the oven for 8 to 12 minutes, shaking the pan once or twice, until golden brown and fragrant. Let cool completely on the pan.
3
Make the Caramel and Coat the Nuts
Lightly brush another baking sheet with vegetable oil and set aside. Combine the sugar and water in a medium heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves. Wash down the sides of the pan with a wet pastry brush. Continue to cook without stirring until the mixture turns a pale caramel color, about 3 to 5 minutes. Remove from the heat and stir in the toasted almonds and hazelnuts. Return to the heat and cook, stirring constantly, until the nuts are completely coated and the mixture is amber. Immediately pour the caramelized nuts onto the oiled baking sheet. Let stand until hardened, about 30 minutes.
4
Process into a Paste
Roughly chop the caramelized nuts with a large knife. Transfer to a food processor and pulse for about 1 minute until sandy in texture. Add the oil and process for another 30 seconds until a smooth paste forms.
