Makes 2 1/4 cups

This praline gives our Hazelnut-Praline Torte its crunch.


  • Vegetable oil, for baking sheet

  • 2 cups sugar

  • 1 tablespoon corn syrup

  • ½ cup hazelnuts, toasted, skins removed

  • ½ cup whole blanched almonds, toasted


  1. Lightly oil a rimmed baking sheet; set aside. Heat sugar, corn syrup, and 3 tablespoons water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, until deep amber. Stir in nuts. Spread mixture into prepared sheet. Let cool completely on a wire rack.

  2. Break praline into pieces, then coarsely grind in a food processor.

Cook's Notes

Praline can be stored in an airtight container at room temperature up to 1 month.

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