Homemade Hazelnut Praline Paste: The Ultimate Guide to Decadent Desserts
Prepare to elevate your baking with this incredibly indulgent Hazelnut Praline Paste. This luscious, nutty paste serves as an amazing foundation for a multitude of delicious creams, frostings, cakes, and other desserts. It’s so rich and flavorful, you might even find yourself enjoying it straight from the jar as a decadent spread! Crafted from just a handful of simple ingredients, this homemade praline paste offers a depth of flavor unmatched by store-bought versions and can be stored in your fridge for months, making it a perfect make-ahead staple for any baker.
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Why You’ll Adore This Homemade Praline Paste Recipe
Who would have thought that creating homemade Praline Paste could be so straightforward and rewarding? This recipe proves that you don’t need to be a pastry chef to achieve professional-level flavors at home. All it truly requires are two main ingredients (plus two optional additions for enhanced flavor), a reliable food processor, and a dash of patience.
Our 100% hazelnut praline paste is not just delicious; it’s an experience. Its inherent richness, sweetness, and distinct nutty depth will transform any dessert it graces. Beyond its incredible taste, its versatility is truly remarkable, making it an indispensable component in your baking repertoire.
Imagine incorporating this exquisite paste into your favorite dessert creams. It’s perfect for enriching classic French preparations like Mousseline Cream (to create an authentic Praline Mousseline Cream), luscious Crème Pâtissière, silky Bavarian Cream, or elegant Diplomat Cream. The possibilities, however, extend far beyond traditional creams!
You can effortlessly fold it into a classic frosting or buttercream for a gourmet upgrade, use it as a luxurious filling inside homemade chocolate bonbons, or swirl it directly into batters for cakes, cheesecakes, and brownies. For a simpler pleasure, drizzle it generously over vanilla ice cream. Furthermore, this hazelnut praline paste can serve as a decadent, naturally vegan, dairy-free, and gluten-free spread. The culinary applications are truly limitless, bounded only by your imagination!
If you’re a fan of hazelnut spreads and nut butters, be sure to also check out our popular Hazelnut Butter recipe for another delightful, homemade treat.
What Exactly Is Praline Paste?
Praline paste, known as “Pâte de Praliné” or simply “Praliné” in French, is a fundamental and highly cherished preparation in French pastry. At its core, it’s a gourmet paste created by meticulously blending caramelized sugar with perfectly roasted nuts. The result is a thin, liquid, and often slightly crunchy paste that imparts a unique depth of flavor and texture to desserts.
Traditionally, Praliné is crafted using either hazelnuts, almonds, or a balanced mixture of both. However, its beauty lies in its adaptability; you can experiment with virtually any type of nut – and even some seeds – to create your own unique versions!
The classic recipe follows a strict 1:1 ratio of nuts to sugar, meaning equal quantities by weight. This ratio ensures a perfectly balanced sweetness and intense nutty flavor. While this is the academic standard, home bakers have the flexibility to adjust the sugar content slightly if they prefer a less sweet praline paste.
Note: A truly traditional, or ‘academic,’ praline paste recipe typically involves a specialized process in a copper pot, where raw nuts are slowly roasted and simultaneously caramelized in sugar. This method is meticulous and time-consuming. Our recipe, while yielding an equally delicious result, uses a simplified approach that is far more accessible and practical for the home baker working in a standard domestic kitchen.
Essential Ingredients for Your Hazelnut Praline Paste
For precise quantities and measurements, please refer to the detailed recipe card below.
To craft this delectable hazelnut praline paste, you’ll only need a few high-quality components:
- Hazelnuts: The star of our show! You can opt for either whole hazelnuts with their skins on or readily available pre-peeled blanched hazelnuts. For this recipe, I used whole hazelnuts and removed their skins after roasting. However, keeping the skins on is also an option; it will impart a slightly more rustic and subtly bitter flavor to your finished praliné, which some bakers prefer.
- Sugar: Caster Sugar (also known as superfine white granulated sugar) is ideal here. Its fine crystals dissolve quickly and evenly, which is crucial for achieving a smooth, consistent syrup that will caramelize beautifully without burning prematurely.
- Water: While optional, a small amount of water plays a helpful role in the initial stages of caramel making. It helps the sugar dissolve uniformly and prevents it from crystallizing or burning too quickly as it begins to melt, giving you more control over the caramelization process.
- Salt: Another optional but highly recommended ingredient. A pinch of salt, especially flaky sea salt, wonderfully balances the intense sweetness of the hazelnut praliné. It acts as a flavor enhancer, bringing out the nutty notes and adding a subtle complexity. Any type of salt will work, but sea salt offers a pleasant textural contrast if some crystals remain.
Exciting Praline Paste Variations to Try
- Experiment with Different Nuts: While this particular recipe focuses on 100% hazelnut praline, the world of praline paste is vast! You can easily substitute hazelnuts with other nuts, or even some seeds. Traditional variations often include almonds, or a classic 50/50 blend of hazelnuts and almonds. Beyond these, consider using pistachios for a vibrant green hue and distinct flavor, earthy peanuts, creamy cashew nuts, robust walnuts, buttery macadamia nuts, or even tiny, aromatic sesame seeds for a unique twist. Each nut will lend its own characteristic flavor and texture to the paste.
- Infuse Additional Flavorings: Once your praline paste is made, you can enhance its aromatic profile. A fresh vanilla bean, a dash of high-quality vanilla paste, or a few drops of vanilla extract can add a warm, comforting note. For a more sophisticated touch, try adding a hint of coffee extract or almond extract. Feel free to unleash your creativity and experiment with various delicious extra ingredients that complement the nutty sweetness.
- Create Chocolate Praline Paste: For chocolate lovers, a chocolate praline paste is an absolute dream! You can achieve this by adding some unsweetened cocoa powder to the paste while it’s still being processed in the food processor, almost at its desired consistency. This method ensures an even distribution of chocolate flavor. Alternatively, you can mix your freshly made praline paste with melted chocolate, but be aware that this will alter the overall texture, typically resulting in a thicker, more spreadable consistency.
Essential Utensils for Making Praline Paste
While the process is straightforward, having the right tools can make all the difference in achieving perfect hazelnut praline paste. Here are the key utensils you’ll need:
- Flat Baking Sheet + Silicone Baking Mat (or Parchment Paper): This duo serves a dual purpose. First, it’s used to evenly spread and roast your hazelnuts in the oven, ensuring they toast perfectly. Second, and crucially, it provides a non-stick surface for the liquid caramel to cool and harden. A silicone baking mat is highly recommended over parchment paper because the hardened caramel mixture peels off far more easily and cleanly, minimizing waste and frustration.
- Large Saucepan or Pan: A sturdy, large saucepan is essential for preparing the caramel. Opt for a light-colored metal saucepan if possible. The light interior allows you to accurately monitor the caramel’s color as it develops, which is vital for achieving the desired flavor – too light and it lacks depth, too dark and it becomes bitter.
- Food Processor: This is, without a doubt, the most critical piece of equipment for making praline paste. Unfortunately, there is no viable substitute if you want to achieve the characteristic smooth, liquid consistency. You absolutely need a rather powerful food processor to break down the hard, caramelized hazelnuts into a fine powder and then transform it into a fluid paste. Less powerful machines may struggle or overheat. I personally use and recommend a Breville Food Processor for its reliability.
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How to Make Hazelnut Praline Paste: A Step-by-Step Guide
Understanding the “Traditional” Praline Method
It’s helpful to understand how praline paste is made using the classic, or “traditional,” French method. In this technique, sugar syrup is first meticulously prepared in a large, heavy-bottomed pot (historically a copper one for optimal heat distribution). Once the syrup reaches a specific temperature, typically between 116 to 118 degrees Celsius, whole (or peeled) raw nuts are introduced. The mixture is then continuously stirred with a wooden spoon or a heat-proof spatula. Initially, the sugar will crystallize around the nuts, giving them a sandy coating. With continued stirring and heat, this crystallized sugar eventually melts and transforms into a beautiful golden caramel that coats the nuts. This entire cooking process can be quite lengthy, often taking anywhere from 20 to 45 minutes of constant attention.
After the nuts are perfectly caramelized, they are spread thinly on a flat sheet to cool completely and harden. Only then are these caramelized nuts transferred to a food processor and blended into a paste. While this method is undoubtedly authentic, it is known for being quite long, tedious, and demanding, requiring continuous stirring and precise temperature control. For the home baker, the “at-home” method explained below is significantly easier to execute and yields virtually the same delicious result, making it my personal preferred approach.
The Simple “At-Home” Praline Method
This simplified method makes creating homemade praline paste a truly achievable and enjoyable task for any home cook. Follow these steps for a perfect, rich hazelnut praline:
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). This initial step is crucial for bringing out the hazelnuts’ full flavor.
- Photo 1: Roasting the Hazelnuts. Spread the hazelnuts evenly in a single layer over a baking sheet lined with a silicone mat or parchment paper. Place them in the preheated oven and roast for approximately 8 to 10 minutes. Keep a close eye on them; you’ll know they’re ready when their skins appear darker and have started to crack. This roasting process intensifies their nutty flavor. Remove them from the oven and transfer them to a cooling rack.
- Photo 2: Peeling the Hazelnuts (if applicable). If you are using hazelnuts with their skins on, now is the time to remove them. While the nuts are still warm (but cool enough to handle), gently rub them inside a clean tea towel. The friction will help loosen and peel off most of the skins. Don’t worry if a few stubborn bits of skin remain; it’s perfectly fine and won’t negatively impact the paste. Discard the removed skins and place the peeled nuts back on the baking tray. Set aside. If you’re using pre-peeled blanched hazelnuts, you can skip this step, but still roast them for the crucial flavor development!
- Photo 3: Starting the Caramel. In a large, light-colored saucepan or metal skillet, combine the caster sugar and water. Turn the heat to medium-high.
- Photo 4: Caramelization Process. Allow the sugar and water mixture to cook undisturbed for about 10 to 15 minutes. It’s important not to stir the sugar at this stage, as it can cause it to crystallize, resulting in a grainy caramel. You’ll observe the sugar slowly melting, bubbling, and gradually changing color.
- Photo 5: Achieving Golden Caramel and Adding Salt. Continue to cook the sugar until it transforms into a beautiful golden amber color. This shade signifies a perfect balance of sweetness and a hint of toasty bitterness. As soon as it reaches your desired color, turn off the heat. Immediately add the pinch of sea salt and stir quickly with a heat-proof spatula to ensure it dissolves evenly. Remember, the darker the caramel, the less sweet and more intensely flavored it will be. However, exercise caution: push it too far, and it will burn, developing an unpleasantly bitter taste.
- Photo 6: Pouring the Caramel. Without delay, carefully pour the hot caramel directly over the roasted hazelnuts spread on the lined baking sheet. Don’t stress if the caramel doesn’t perfectly cover every single nut; it will still work its magic.
Important Safety Warning: The caramel will be extremely hot and can cause severe burns (I speak from unfortunate personal experience). Please exercise extreme caution when pouring the hot caramel and absolutely do not touch it until it has completely solidified and cooled down!
- Photo 7: Cooling and Breaking the Caramelized Nuts. Allow the caramel-coated nuts to rest undisturbed for 30 minutes to 1 hour, or until the caramel has completely solidified and become hard and brittle. At this point, you should be able to easily break the sheet of caramelized nuts into smaller, manageable chunks. For larger pieces, a large, sharp knife can be used to chop them. Be careful again, as small shards of hardened sugar can be quite sharp and cause minor cuts.
- Photo 8: Transferring to the Food Processor. Carefully place all the chunks of caramelized nuts into the bowl of your food processor.
- Photo 9: Creating Pralin Powder. Secure the lid of your food processor and turn it on to a low speed (or use the pulse function) to begin breaking down the hard nuts and caramel. Ensure your food processor is on a stable, secured surface, as it will likely vibrate and shake considerably during this initial stage. Process for several minutes until the mixture transforms into a rough, coarse powder. Congratulations – at this stage, you’ve successfully made “Pralin,” a crunchy delight often used as a topping!
The Pralin powder itself is a fantastic ingredient that can be used independently as a crunchy topping for desserts, ice cream, pastries, and more.
Chef’s Tip: If your food processor seems to struggle initially, and the mixture remains quite hard and powdery even after a few minutes, you can add about a tablespoon of neutral oil (such as Grapeseed Oil or Canola Oil). This small addition can significantly aid the machine in transforming the dry powder into a smoother paste.
- Photos 10 to 12: Transforming Pralin into Paste. Continue to blend the mixture on medium to high speed for an extended period – typically 15 to 20 minutes or even longer. The exact time will largely depend on the power and efficiency of your specific food processor. During this crucial stage, you will witness a magical transformation: the powder will slowly evolve into a very thick, sticky paste. With continued blending, the nuts will heat up and gradually release their natural oils, causing the paste to become thinner and eventually reach a beautifully liquid, pourable consistency.
It’s very common for residential food processors to start overheating during this prolonged blending. If this happens, don’t force it! Simply stop the machine, allow it to cool down for several minutes (or longer if needed), and then resume blending. Pushing the machine too hard risks damage; patience is key here!
- You have complete control over the final texture of your praline paste. You can blend it for a shorter period to maintain a slightly rougher, delightfully crunchy consistency, which is absolutely delicious. Or, continue blending until it’s perfectly smooth and liquid, depending on your intended use.
- Once your hazelnut praline paste reaches your desired consistency, it can be used immediately to enhance your culinary creations. For storage, transfer it into a clean jar or an airtight container. It will keep well in a cool, shaded spot at room temperature for about one to two weeks, or for several months when stored in the refrigerator.
Frequently Asked Questions About Praline Paste
Understanding these terms is key to appreciating French confectionery:
Praline: In its original French context, “Praline” refers to candied nuts, most commonly almonds or hazelnuts. These are created by slowly roasting the nuts with sugar in a large saucepan until they become perfectly enrobed in a beautiful caramelized shell. A famous regional specialty, “Praline Rose” from Lyon, France, gets its distinctive pink hue from added food coloring.
Note: It’s important to distinguish French Pralines from American Pralines, which are a completely different confectionery. American Pralines are typically soft, fudgy candies made from pecans, sugar, cream, and butter.
Chocolate Praline: This term usually refers to a traditional Belgian chocolate bonbon. These exquisite confections are filled with a wide variety of delectable fillings, such as smooth ganaches, rich creams, sweet fruits, gooey caramel, or indeed, our very own praline paste!
Pralin: This is an intermediate product in the making of praline paste. It’s a thick, crunchy powder (which can be more or less coarse depending on how long it’s processed) made from blending roasted nuts and hardened caramel. It represents the first stage of blending caramelized nuts in a food processor. Pralin is often used on its own as a textural dessert topping, adding a delightful crunch.
Praline Paste: This is the final, fully processed product – a smooth, more or less liquid, and rich paste made from continuously blending roasted nuts and caramelized sugar until the nuts release their natural oils and create a fluid consistency.
Unfortunately, no. A powerful food processor is absolutely essential for this recipe. The process involves breaking down extremely hard caramelized nuts into a fine powder and then continuing to blend until the nuts release their oils and form a smooth, liquid paste. Standard blenders or other kitchen appliances typically lack the necessary power and consistent blending capability for this task. High-speed blenders, such as a Thermomix, are sometimes used as an alternative to a traditional food processor, but a robust motor is key.
There’s no single “correct” texture for praline paste; it largely depends on your personal preference and how you intend to use it. You can choose to blend it for a shorter period, keeping it a bit thicker and slightly crunchy for added texture. Alternatively, you can continue to blend until it’s completely liquid and smooth. Both consistencies are perfectly acceptable and delicious! Do note, however, that achieving an extremely silky, liquid paste can be challenging with some home food processors, as it requires significant power and patience.
Absolutely! While hazelnuts and almonds (or a mix of both) are the most traditional choices for praline paste, the recipe is incredibly adaptable. You can use virtually any type of nut or even certain seeds to create unique flavor profiles. Consider experimenting with pistachios, walnuts, pecans, cashews, peanuts, macadamia nuts, or even sesame seeds. Each will offer a distinct taste and slightly different oil content, which might slightly affect the processing time but will yield a delicious result.
Troubleshooting Tips & Tricks for Perfect Praline Paste
Even with a straightforward recipe, sometimes things can go awry. Here are some common issues you might encounter and how to resolve them:
- The sugar has clumped and hardened in the saucepan (crystallized sugar): This unfortunate event means your sugar has re-crystallized instead of melting smoothly into caramel. This often occurs when the sugar is disturbed prematurely (e.g., unnecessary stirring), or due to sudden temperature changes. Certain non-stick pan coatings or if the water evaporates too quickly can also contribute. To attempt a fix, you can try adding a small amount of warm water and gently heating it to dissolve and break up the clumps. However, if the crystallization is severe, it’s often simpler and less frustrating to discard it and start again, ensuring you follow the “no-stir” rule carefully.
- The nuts aren’t turning into a paste in the food processor: As mentioned, a powerful food processor is non-negotiable for this recipe. If your machine is struggling to get past the initial “pralin” (powder) stage and isn’t transitioning into a paste, it might lack the necessary power. A simple, effective trick is to add a small amount (about a tablespoon) of neutral oil, such as Grapeseed Oil or Canola Oil. The added fat helps to lubricate the mixture and assist the blades in processing the hard caramelized nuts, encouraging them to release their natural oils and form a paste.
- The paste is grainy or not completely smooth: Achieving an absolutely silky-smooth, liquid paste at home can be challenging without a commercial-grade food processor. Don’t be discouraged if your paste has a slight graininess! Simply continue blending, remembering to allow your food processor to rest and cool down if it starts to overheat. A slightly rougher consistency with some added crunch is actually incredibly delicious and often preferred by many; it adds a wonderful textural dimension to your desserts.
- My food processor is overheating: This is a very common occurrence with most residential food processors during the long blending process required for praline paste – it’s completely normal! The motor works hard to break down the hard caramel and nuts, generating heat. If you notice your machine getting warm or hear its motor straining, simply turn it off immediately. Let it cool down completely for several minutes (or even longer if needed) before resuming the blending process. Prioritizing your machine’s health will prevent damage and ensure it lasts for many more baking adventures!
Creative Ways to Use Your Homemade Praline Paste
The beauty of homemade praline paste lies in its incredible versatility. Once you’ve made a batch, you’ll find countless ways to incorporate its rich, nutty flavor into your culinary creations:
- To Flavor Creams, Frostings, and Buttercreams: This is perhaps its most classic application. Stir it into Crème Pâtissière (Pastry Cream), Bavarian Cream, Diplomat Cream, or directly into your favorite buttercream recipe. Its most iconic use is when added to Mousseline Cream to create the famous Praline Mousseline Cream, the quintessential filling for the classic Paris-Brest pastry.
- As a Decadent Spread or Filling: Enjoy it simply as a luscious spread on toast, croissants, or brioche. You can also use it as a luxurious cake filling, or transform it into an even more decadent filling for cookie sandwiches, macarons, or chocolate bonbons by mixing it with melted chocolate or a rich chocolate ganache.
- Swirled into Baked Goods: Add a delightful ribbon of nutty flavor by swirling it into vanilla or chocolate cake batter, like my Chocolate Hazelnut Cake, cheesecakes, or even fudgy brownies before baking.
- A Filling for Pastries and Desserts: Elevate simple pastries by using praline paste as a filling. It’s fantastic inside delicate Crêpes, as a surprise in light Choux au Craquelin (Crispy Cream Puffs), or piped into fluffy Brioche Donuts.
- As a Gourmet Sauce: Thin it slightly if needed and drizzle it generously as a sauce over scoops of vanilla ice cream, fluffy pancakes, crispy waffles, or fresh fruit for an instant upgrade.
Storing & Freezing Your Hazelnut Praline Paste
One of the many benefits of making your own hazelnut praline paste is its excellent shelf life, primarily due to its high sugar content acting as a natural preservative. Once your praline paste is ready and cooled, transfer it into a clean, sterilized jar or an airtight container. You can store it in a cool, shaded spot at room temperature for approximately one to two weeks, or for a much longer period – several months – when kept in the refrigerator. If you notice the paste and oil starting to separate during storage, simply give it a quick, vigorous stir before using to reintegrate the components.
While praline paste keeps remarkably well in the fridge, it is also possible to freeze it for even longer storage. However, given its extended shelf life under refrigeration, freezing is often not truly necessary, but it’s a viable option if you’ve made a particularly large batch.
Discover More Essential French Pastry Recipes
If you’ve enjoyed mastering this fundamental French pastry component, you might be interested in exploring other basic yet incredibly versatile French pastry recipes. These foundational elements are key to unlocking a world of classic desserts:
- Classic Vanilla Pastry Cream (Crème Pâtissière)
- Silky Crème Anglaise (Custard Sauce)
- Light and Airy Bavarian Cream (Crème Bavaroise)
- Decadent Chocolate Crémeux (Crèmeux au Chocolat)
- Rich Almond Cream Filling (Frangipane)
- Perfect Crème Chantilly (Sweetened Whipped Cream)
- Versatile Diplomat Cream (Crème Diplomate)
- Vibrant Pistachio Paste
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Recipe Card: Hazelnut Praline Paste
Hazelnut Praline Paste
Servings:
2 cups (approx)
Author:
Sylvie
30 minutes
20 minutes
1 hour
1 hour 50 minutes
Print Recipe
Equipment
- 1 Food Processor
Ingredients
- 200 gr Raw Hazelnut, with skin or blanched
- 200 gr Caster Sugar
- 30 ml Water
- 1/2 teaspoon Sea Salt
- 1 tablespoon Neutral Oil such as Grapeseed or Canola, optional – see note 4
Instructions
- Preheat your oven to 180 degrees Celsius / 350 degrees Fahrenheit. Spread the hazelnuts into a single layer over a lined baking sheet. Place in the oven and roast for 8 to 10 minutes, or until the hazelnut skins turn darker and have started to crack. Remove from the oven and place on a cooling rack.
- If using hazelnuts with the skin on, carefully rub the hot nuts inside a clean tea towel to remove their skins. Discard all the skins and place the nuts back on the baking tray. Set aside. (See note 1).
- In a large saucepan, combine the sugar and water. Turn on medium to medium-high heat and leave for 10 to 15 minutes without touching the sugar at all to prevent crystallization. The sugar will slowly melt and start bubbling, then eventually turn a golden amber color. Make sure to stop once the caramel gets the desired color to avoid bitterness or burning (see note 2).
- Turn off the heat, add the sea salt, and stir quickly with a heat-proof spatula to dissolve it evenly into the caramel.
- Directly pour the hot caramel on top of the roasted hazelnuts over the lined baking sheet. Don’t worry if it does not fully cover all the nuts.
Warning: The caramel will be extremely hot and can cause severe burns. Please be careful when pouring and make sure not to touch it until it has completely hardened and cooled down!
- Leave the caramelized nuts to cool for 30 minutes to 1 hour, or until the caramel has completely solidified and turned hard and brittle. Break or chop the hardened mixture into smaller chunks (see note 3) and transfer them into the bowl of your food processor.
- Turn on the food processor on low speed (or use the pulse function) to start breaking down the hard nuts and caramel. Ensure your food processor is on a secured surface, as it may vibrate and shake considerably. Process for a few minutes or until the mixture transforms into a rough powder. At this stage, you’ve made “Pralin“!
- Continue to blend on medium to high speed for 15 to 20+ minutes; the exact time will vary based on your food processor’s power. (If the mixture remains hard or powdery and doesn’t start to turn into a paste, refer to note 4). The powder will slowly transition into a very thick paste, then a thinner paste, and finally reach a liquid stage as the nuts heat up and release their natural oils. If your food processor begins to overheat, stop it and allow it to cool down before resuming blending.
- Blend the praline paste to your desired consistency: from a slightly crunchy texture to a completely smooth, liquid paste.
- Use the hazelnut praline paste straight away, or transfer it into a clean jar or airtight container. Store it in a cool, shaded spot at room temperature for one to two weeks, or in the fridge for several months.
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Notes
- Don’t worry if some of the hazelnut skins don’t peel off completely – it’s perfectly fine and won’t significantly affect the taste or texture. You could even choose to keep the skins on if preferred, but be aware it will impart a slightly more bitter, rustic flavor to the paste.
- If the sugar transforms into a dry, lumpy, or sandy consistency rather than a smooth, clear syrup, it indicates that the sugar has crystallized. This often happens if the sugar is stirred too early or if there’s a sudden temperature change. To fix it, you can try adding a small amount of warm water (about 1-2 tablespoons) and gently heating it to help dissolve and break up the clumps. However, if it’s severely crystallized, starting fresh is usually the easiest and most reliable solution.
- Small shards of hardened caramel can be quite sharp and brittle. Handle them with care after they’ve cooled to avoid small cuts.
- If your food processor struggles at the initial stage, and the mixture remains hard and powdery after several minutes of processing, you can add about a tablespoon of neutral oil (such as Grapeseed Oil or Canola Oil). This helps to lubricate the mixture and aids the blades in breaking down the caramelized nuts, encouraging them to release their natural oils and transition into a smooth paste.
Nutrition (per serving)