If you’ve ever walked through the stalls of a fair, you surely have encountered that irresistible aroma of caramelized sugar and cocoa that leads you straight to a bag of praline hazelnuts, also known as mother-in-law sleepers. Crunchy, delicious, and very fragrant, these hazelnuts are a traditional snack that wins you over at the first bite. And the best part? You can prepare them at home in just a few minutes, with simple and genuine ingredients.
In this recipe, I’ll show you how to make pan-cooked praline hazelnuts, without an oven and without complicated tools.
You only need whole hazelnuts, some sugar, water, and a teaspoon of unsweetened cocoa to get perfect pralines, crunchy on the outside and toasted at the core. Ideal to serve as a sweet snack, to gift at Christmas, or to munch on while watching a movie.
This is an easy and quick recipe with hazelnuts, perfect even for beginners.
Shall we make these homemade praline hazelnuts together? I promise the aroma they will release will make you want to make them every week!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, Christmas
Ingredients
- 7 oz hazelnuts
- 3.5 tbsp water
- 1/2 cup sugar
- 1 tsp unsweetened cocoa powder
Tools
- 1 Pan non-stick pan
- 1 Parchment Paper parchment paper
- 1 Food Processor processor
Steps
Toast the hazelnuts in a non-stick pan over medium heat, stirring often until they start to smell fragrant and become slightly golden.
Add the sugar, water, and unsweetened cocoa directly into the pan with the hazelnuts.
Keep stirring: the sugar will melt into a syrup, then start crystallizing around the hazelnuts.
Continue stirring until the sugar completely dries and the hazelnuts are well coated and crunchy.
Pour the praline hazelnuts onto parchment paper and let them cool completely.
✨Tips
The Right Pan: Use a wide, non-stick pan, so the hazelnuts have space to move, and the sugar will distribute better.
Keep Stirring: Never stop stirring during cooking, or the sugar might burn, and the hazelnuts won’t coat evenly.
Slow Cooking: Keep the flame medium-low. The sugar must first melt, then crystallize, and finally turn back to caramelized. It’s a process that requires patience.
Delicious Variations: You can substitute the unsweetened cocoa with cinnamon, vanilla, or a pinch of chili for a spicy touch.
Storage: Once cooled, store the praline hazelnuts in a well-sealed glass jar. They stay crunchy for several days.
Homemade Gift: Pack them in transparent bags with a nice ribbon: they’re perfect as a Christmas gift or sweet favor.
Alternatives: Try the same recipe with almonds, walnuts, or peanuts. Each nut will have a different character but always irresistible.
Non-Sticky Trick: If the hazelnuts stick together, separate them immediately with a wooden spoon while still warm.
FAQ (Frequently Asked Questions)
Can praline hazelnuts be made without cocoa?
Of course! The unsweetened cocoa gives a slightly more intense and aromatic touch, but you can omit it or replace it with cinnamon or vanilla.
How long do praline hazelnuts last?
In a well-sealed glass jar, they stay crunchy for about 7-10 days.
Can I use this recipe with other nuts?
Absolutely yes! Almonds, walnuts, or peanuts are perfect alternatives and the process remains identical.
How to prevent the sugar from burning?
Keep the flame medium-low and stir continuously. It’s important not to rush: the sugar must first melt, then crystallize, and then coat the hazelnuts.
Can praline hazelnuts be given as gifts?
Sure! Packaged in transparent bags or decorated jars, they’re a tasty and original gift idea, perfect for Christmas or other special occasions.
