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Praline offers versatile uses, and whether you choose hazelnuts, almonds, or pistachios, the recipe remains the same.



  • 90g Caster sugar

  • 100g Roasted hazelnuts / almonds / pistachio

  • 1 Vanilla pod

  • (Optional) q.s. Neutral vegetable oil (e.g. sunflower oil, don't use olive oil)


  1. Make a dry caramel with the sugar. Once it reaches a beautiful amber color, turn off the heat. Be aware that heating the caramel for too long will lead it to expose a stronger and bitter flavour. This might be something to avoid, in particular if you expect children to eat your preparations.

  2. Pour the caramel on a silicone mat (not a perforated one) and let it cool down.

  3. Break the caramel into pieces and blend with a food processor together with roasted hazelnuts / almonds / pistachio and vanilla seeds until you get a smooth paste. Note that you might need to add some neutral vegetable oil (e.g. sunflower oil) to facilitate the process (do not exaggerate with it).

  4. Optionally pass through a sieve to get a smoother texture.

Note that you can keep your praline for at least one month in the fridge in a air-tight container.


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