26 March 2025
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.
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Servings
20
Recipe Snapshot
Rating4.7
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(opens in a new tab)Parchment Paper(opens in a new tab)Saucepan(opens in a new tab)Stand Mixer(opens in a new tab)Measuring CupsMeasuring Spoons
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Ingredients
Ingredients
USMetric
Cocoa Nib Praline
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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Everything you want to know about this recipe.
Crunchy Cocoa Nib Hazelnut Praline Spread
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
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
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
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
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
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.
Nutrition Facts
Nutrition Facts
Serving Size: 2 tbsp (30 g)
Calories 19010%
% Reference Intake*
Total Fat 17g24%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 0mg
Sodium 120mg
Total Carbohydrates 7g3%
Dietary Fiber 3g
Sugars 4g4%
Protein 3g6%
Standardised comparison basis: 100 g
Calories 63332%
% Reference Intake*
Total Fat 57g81%
Saturated Fat 7g35%
Trans Fat 0g
Cholesterol 0mg
Sodium 400mg
Total Carbohydrates 23g9%
Dietary Fiber 10g
Sugars 13g14%
Protein 10g20%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
Community Reviews
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4.7
3 ratings
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4
33%
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Share your experience and help others.
Aya
· 5 Oct 2025Tried it with sunflower oil and it still worked well.
Marco
· 18 Jul 2025Good chunky texture. Nice over yogurt.
Lara
· 2 Apr 2025Used this as an entremet crunch layer. Good balance of bitter and sweet.
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