Master the Hazelnut and Almond Praline with KICA Chef Oleksandr Trofimekov

cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream adds richness while reducing dairy.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate offers a richer flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique taste.

sugar

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

Roast almonds and hazelnuts at 140°C for 25-30 minutes until skin is on.

Add a little salt to enhance flavor.

Combine granulated sugar and glucose syrup in a saucepan.

Heat the mixture on medium until it melts and reaches 180-185°C, achieving an amber color.

Avoid vigorous mixing; gently shake the pan to ensure even cooking.

Once the sugar and glucose syrup melt and start caramelizing, mix gently to distribute heat.

Continue cooking until the desired caramel color is achieved, checking color on a white spatula.

Remove the caramel from heat and pour it onto a silicone mat, spreading it evenly to cool faster.

Place dried vanilla pods on the caramel to enhance flavor while it cools.

Allow the caramel to cool completely at room temperature for about 20 minutes.

Once cooled and hardened, transfer the caramel into a food processor.

Add the roasted nuts to the food processor with the caramel.

Blend the mixture into a fine powder, then continue blending to create a paste.

Monitor the temperature; do not exceed 75°C to avoid clumping.

After about 5 minutes of blending, the praline should be semi-liquid with some nut chunks for texture.

Transfer the praline into a clean container and leave it at room temperature until ready to use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens