26 March 2025

Crunchy Cocoa Nib Hazelnut Praline Spread

Name: Crunchy Cocoa Nib Hazelnut Praline Spread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20
Ingredients: 500 g hazelnuts (whole, skin-on, toasted); 150 g superfine sugar (for dry caramel); 200 g cocoa nibs (unsweetened); 200 g grapeseed oil (neutral oil); 10 g fleur de sel (or fine sea salt)

RecipeShare Test Kitchen

Deeply nutty cocoa nib hazelnut praline blended with caramel, grapeseed oil and fleur de sel—useful as a spread, cake filling, entremet insert or swirl-in.

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Crunchy Cocoa Nib Hazelnut Praline Spread

This cocoa nib hazelnut praline combines toasted hazelnuts, caramel, cocoa nibs, grapeseed oil, and salt into a spreadable paste with a crunchy finish. It works well as a component for cakes, plated desserts, breakfast bowls, or toast.

Texture and Flavor

Cocoa nibs add bitterness and crunch without adding chocolate, while the caramelised hazelnuts provide sweetness and body. The oil adjusts the consistency so the mixture can stay thick and spoonable or become smoother if mixed longer.

Ways to Use It

Spread on toast or brioche
Fold into whipped cream
Use as an insert in entremets or layer cakes
Swirl into brownies, cookies, or muffins
Spoon over yogurt or ice cream

Tips

Toast the hazelnuts until fragrant before mixing
Let the caramel-coated nuts cool enough to harden before breaking them up
Add the oil gradually to control the final texture
If you want a looser spread, mix longer or add a little more oil

Storage

Store the praline in a clean airtight jar at room temperature if the kitchen is cool, or refrigerate it if needed. If chilled, let it sit briefly before using so it spreads more easily.

FAQ

Can I use different nuts or oils in this cocoa nib praline?
Yes. Almonds or pecans can be used in place of hazelnuts, and mild neutral oils such as sunflower oil also work.

Crunchy Cocoa Nib Hazelnut Praline Spread

RecipeShare Test Kitchen

Deeply nutty cocoa nib hazelnut praline blended with caramel, grapeseed oil and fleur de sel—useful as a spread, cake filling, entremet insert or swirl-in.

Crunchy Cocoa Nib Hazelnut Praline Spread image

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Servings

Chef's Tips

Toast the hazelnuts until deeply fragrant and golden for maximum flavour before mixing with the caramel.
Let the caramel-coated nuts cool slightly so the steam escapes but the caramel is still pliable before adding the oil.
Mix longer for a smoother, spreadable praline or stop earlier to keep more crunchy cocoa nib texture.
Store the praline in a clean, airtight jar at cool room temperature or in the fridge if your kitchen is warm.

Tools Used

OvenBaking Tray Parchment Paper Saucepan Stand MixerMeasuring CupsMeasuring Spoons

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Ingredients

Scale

USMetric

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Cocoa Nib Praline

500 g hazelnuts - whole, skin-on, toasted
150 g superfine sugar - for dry caramel
200 g cocoa nibs - unsweetened
200 g grapeseed oil - neutral oil
10 g fleur de sel - or fine sea salt

Instructions

Make the Cocoa Nib Praline

1
Preheat oven to 160°C (320°F). Line a baking tray with parchment.
2
Toast hazelnuts for 10 minutes until fragrant.
3
Make a dry caramel with the superfine sugar in a saucepan.
4
Pour caramel over hazelnuts and let cool completely.
5
Break into chunks and add to stand mixer with cocoa nibs.
6
Beat to form coarse crumbs.
7
Slowly stream in grapeseed oil until mixture becomes a paste.
8
Add fleur de sel and mix to desired texture.
9
Store in an airtight jar at room temperature or refrigerated.

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Nutrition Facts

Serving Size: 2 tbsp (30 g)

Calories 190

% Daily Value*

Total Fat 17g22%

Saturated Fat 7g35%

Trans Fat 0g

Cholesterol 0mg0%

Sodium 120mg5%

Total Carbohydrates 7g3%

Dietary Fiber 3g11%

Sugars 4g

Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Crunchy Cocoa Nib Hazelnut Praline Spread

Texture and Flavor

Ways to Use It

Spread on toast or brioche
Fold into whipped cream
Use as an insert in entremets or layer cakes
Swirl into brownies, cookies, or muffins
Spoon over yogurt or ice cream

Tips

Toast the hazelnuts until fragrant before mixing
Let the caramel-coated nuts cool enough to harden before breaking them up
Add the oil gradually to control the final texture
If you want a looser spread, mix longer or add a little more oil

Storage

Store the praline in a clean airtight jar at room temperature if the kitchen is cool, or refrigerate it if needed. If chilled, let it sit briefly before using so it spreads more easily.

FAQ

Can I use different nuts or oils in this cocoa nib praline?
Yes. Almonds or pecans can be used in place of hazelnuts, and mild neutral oils such as sunflower oil also work.