Hazelnut Recipe

Toast hazelnuts

Preheat the oven to 350°F (175°C). Spread 2 cups of hazelnuts in a single layer on a rimmed baking sheet. Toast 10–12 minutes, shaking the pan once, until skins are blistered and nuts are aromatic and lightly browned. Remove from oven and let cool slightly.

Remove skins

Transfer the warm hazelnuts to a clean kitchen towel. Fold the towel over, rub vigorously to loosen and remove skins. It's fine if some skins remain; the majority should come off. Allow nuts to cool completely.

Make caramel

In a medium heavy-bottomed saucepan, add 1 cup granulated sugar and 2 tablespoons water (optional — if you prefer dry caramel, omit the water). Cook over medium heat without stirring (you can swirl the pan) until the sugar melts and turns a deep amber color, about 6–8 minutes. Watch closely to avoid burning.

Coat nuts with caramel

Quickly add the toasted hazelnuts to the caramel and stir to coat evenly. Work carefully — the caramel is extremely hot. Pour the caramel-coated hazelnuts onto a parchment-lined baking sheet, spreading them into a single layer. Let cool completely until the caramel hardens, about 15–20 minutes.

Process into praline

Break the hardened caramel-coated nuts into pieces. Place pieces in a food processor and pulse until you get a sandy texture, then continue processing to a coarse paste. Scrape down sides as needed. Add 2 tablespoons neutral oil and 1 teaspoon fine sea salt and continue processing until a smooth, spreadable paste forms (3–6 minutes). If paste is too thick, add another teaspoon of oil. Transfer praline paste to a jar and let cool. Yield: about 1 to 1 1/4 cups.

Soften butter and combine with praline

In a mixing bowl, beat 4 tablespoons softened unsalted butter with 1 cup hazelnut praline paste on medium speed until combined and slightly fluffy, about 1–2 minutes.

Add sugar and flavor

Sift in 1 cup powdered sugar, add 1 teaspoon vanilla extract and a pinch of salt. Beat on low to incorporate, then increase speed to medium until smooth, about 1–2 minutes. The mixture will be thick.

Adjust texture

With the mixer running on low, add 2 tablespoons milk (or heavy cream) gradually until the cream reaches a spreadable consistency. If you prefer a thinner spread, add up to 1 more tablespoon. Taste and adjust salt or vanilla as desired.

Finish and store

Spoon the hazelnut cream into a jar. Smooth the top and optionally press plastic wrap directly onto the surface to prevent skin. Refrigerate for up to 2 weeks or store in the pantry for 5–7 days if well sealed. Bring to room temperature before using if chilled.

To serve, spread hazelnut cream on toast, pancakes, or use as a filling for pastries. Sprinkle 2 tablespoons chopped toasted hazelnuts on top for crunch and drizzle with 2 tablespoons melted dark chocolate if desired. If using chocolate, melt gently in a microwave in 15–20 second bursts or over a double boiler until smooth, then drizzle with a spoon.