How to Make Praline for Candies and Desserts

What is the difference between a praline candy that costs $1.00 and one that costs $3.00?

Well I’m going to tell you in this Praline series.  This one starting with the base of making praline and praline pastes.

But before we get into the recipe content, if you want to know how to see me make most of the desserts I BLOG by video, follow my VLOG on my YouTube Channel at:  https://www.youtube.com/channel/UC9tF2CCM0B2P5ZwhuoNjvJA?

Praline is a great way to take your candy and dessert making to another level.  It is easy to make, very flavorful, and if you are selling it, the margins can be great.

Nuts are a very expensive item.  It is one of the top 5 of food expenses in a kitchen for a pastry chef, candy maker and/or baker.

Not all praline candies are 100% nuts… That’s right…

Those cheap praline candies talk about and enjoy eating thinking you’ve saved a ton of money compared to buying the more expensive brand is not as great as you think.

It is a lesser quality and the nutrition value isn’t the best.  You are basically eating a small percentage of nuts and the rest are fillers.

If you purchase praline paste, which I will provide a basic recipe in my next BLOG, different manufactures are sell them at cheaper or more expensive prices because of the percent of nuts in the mix.

Hmmmm… Now I know you are asking yourself, “if its not 100% nuts, then what else is in it?”  The answer to that is

Sugar…. Sugar, Sugar, Sugar and artificial flavors.

The best ways to control the fillers in praline paste is to by from a manufacture that uses 100% nuts or make it yourself

The recipe I provide below is the first step to making a praline filling for candies or desserts.  This is the nut base that is used to make praline paste.

Stay tuned for my next recipe BLOG where I provide the next step to making great nut candies and fillings: How to Make Praline Paste

Praline
115g hazelnuts
115g blanched almonds
As needed, corn oil or other bland oil
225g granulated sugar
1tsp lemon juice

• Toast the hazelnuts and remove the skins
• Toast the almonds lightly
• Reserve the nuts
• Lightly oil a marble slab or sheet pan
• Heat a pot for the sugar on the stove; add the sugar and lemon juice
• Caramelize the sugar with lemon juice to a light golden color; place the pot in a bowl of cold water to stop the cooking process
• Immediately add the toasted nuts, stir to combine, and pour onto the oiled marble
• Let the praline cool completely, then crush with a dowel or rolling pin to the desired consistency