There are many recipes for pralinés, more or less complicated. This one is an easy version, where the nuts are roasted in the oven and then added to a dry caramel. It is quite quick to prepare, but the taste of the praliné will not be as delicate as the one prepared the traditional way (please check the “sophisticated” recipe here). It’s perfect though to use to prepare crunches for entremets or tarts.

Print Recipe
Prep Time 20 mins
Cook Time 10 mins
Resting Time 0 mins
Total Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 350 g
Calories 210 kcal

Equipment

  • Scale
  • Saucepan
  • Wooden turner
  • Food processor with S-blade
  • Silicone mat

Ingredients
  

  • 150 g Granulated sugar
  • 225 g Walnuts Raw not roasted
  • 2 g Fleur de sel French sea salt

Instructions
 

  • Roast the walnuts for 5 minutes at 150°C.
  • Prepare a dry caramel: place 1/3 of the sugar in a clean saucepan and let it melt.
  • When it starts to caramelize add 1/3 of the sugar, then when it melts and starts to caramelize add the rest of the sugar.
  • Let it caramelize until it gets a nice auburn color (dark golden).
  • Place the walnuts on silicone mat and pour the caramel and try to cover them.
  • Add the fleur de sel and let them cool for 30 mintes.
  • Once the walnuts are cooled mix them with the food processor until getting a smooth paste. Do it in 3 to 4 times, with small breaks in between, to avoid overheating the mixture, which may alter the taste of the praliné.
  • This may take 5 to 20 minutes, depending on the power of your food processor.
Keyword Almond, Essentials, Hazelnut, Nuts, Pistachio, Praline, Sesame

Additional comments

In the recipe above I gave the proportions of nuts to prepare a walnuts praliné. You can use the same recipe and replace the walnuts to prepare many other pralinés such as:

  • pecan nuts/almonds praliné: use 150g of pecan nuts and 75g of almonds
  • pure pistachios praliné with: use 225g of pistachio
  • pure hazelnuts praliné: use 225g of hazelnuts
  • pure almonds praliné: use 225g of almonds
  • pure black sesame praliné: use 225g of black sesame

Except for the walnuts, all other nuts/seeds need to be roasted for 15 minutes.

Once ready, you can store your praliné in glass jar in the refrigerator for up to one month, or in the freezer for up to two months.

You can add your praliné to a pastry cream, or to prepare crunches for entremets/petits gateaux, or used plain.

Bon appétit!