Hazelnut Praline

Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

I have used hazelnuts in this recipe but you could use almonds or pistachio nuts for a different flavour - just remember to use almond oil in this case, rather than hazelnut.


  • 50 ml water
  • 300 g castor sugar
  • hazelnut oil


  1. Boil the water and castor sugar in a saucepan over a high heat without stirring until a pale caramel colour.
  2. Oil a bench or marble slab with hazelnut oil and sit the roasted nuts on it. Pour the hot caramel over the nuts and let it cool completely.
  3. Scrape the toffee-coated nuts off the bench with a metal spatula. Keep the chunks of praline stored in a