- Preheat oven to 325°F (170°C). Line a baking sheet with parchment paper and spread the almonds on one half of the baking sheet and the hazelnuts on the other half.
- Roast for about 12 minutes. Transfer the hazelnuts to a clean kitchen towel and let cool for 5 minutes. Once the hazelnuts are a bit cooler, rub them in the kitchen towel to remove the skin. It’s okay if you don’t remove all the skins. Transfer the peeled hazelnuts and the almonds to a bowl. Set aside.
- Pour the maple syrup into a large saucepan and heat over medium heat.
- Once it starts to bubble and some foam appears, add the nuts. Continue cooking over medium heat, stirring constantly to prevent the nuts from burning. The maple syrup will reduce and after about 5-7 minutes you won’t have much liquid left.
- Keep cooking until the maple syrup crystallizes and coats the nuts. At this point, there will be no liquid left and you will have some maple sugar coating the nuts. Lower the heat to low-medium and cook for another 2 minutes, stirring constantly until the remaining sugar melts.
- Transfer to a silpat or baking sheet line with parchment paper and let cool completely.
- Once cool, transfer the caramelized nuts to a food processor. Add the whole vanilla bean and process until you get the texture of peanut butter. First, it will look like almond meal, then it will turn into a paste, and finally, it will have the consistency of a nut butter.
- Transfer to a clean jar. Enjoy on top of pancakes, oatmeal, or use in desserts. The praline butter will keep for months at room temperature.
If you plan to make praline paste with pine nuts: start by toasting the pine nuts in a skillet until golden brown and only add them to the maple syrup once it has reduced by half. Otherwise, the pine nuts might burn.
- Serving Size: 1 tbsp
- Calories: 127
- Sugar: 7.7g
- Fat: 8.9g
- Carbohydrates: 11g
- Fiber: 1.8g
- Protein: 2.9g