Nut Praline Recipe | Pistachio Praline Paste

[@BrittneeKay]

What is your favorite nut praline? And what do you use it to make?

[@johnhayes6414]

Hi. It's Thanksgiving here in Canada. I know in the US it's later. Enjoy your day

[@BrittneeKay]

@@johnhayes6414 Oh thank you! Happy Canadian Thanksgiving to you!

[@johnhayes6414]

Thanks

[@johnhayes6414]

Only holiday that's on a different day between us

[@johnhayes6414]

Your channel reminds me when visiting a fudge shop. Love to see your take on other sweets. Fudge,brownies,chocolate bark etc. I enjoy your input on adding your creativity and style as well new innovative products and design. Creating a new prospective looks on some old recipes bringing them to the modern age. Thank you 😊

[@UrsaMajor1986]

I always wondered if you can make praline from pistachios. You answered a question I never thought to ask!

[@BrittneeKay]

Oh I love that! :)

[@terryraines9952]

thanks, as always a awesome video and I've been wanting to make a nut Praline to pipe into bon bons:)

[@BrittneeKay]

Thanks! Perfect timing!

[@hb7282]

Thank you for showing the recrystallization and moving through it!

[@BrittneeKay]

Of course!! : )

[@bdw4827]

Another well done Video! Keep 'em coming.

[@BrittneeKay]

Thanks, will do!

[@josephnazoa8724]

Hazelnut.. beautiful color paste... will give it a try... thank you! 🙏🏽👍🏽

[@BrittneeKay]

Thank you!! 😃

[@fn1202]

No need to buy it now! Thanks for another amazing tutorial Britnee, I always enjoy your content 😁

[@BrittneeKay]

Aw thanks so much!

[@beuba5938]

Pistachio for sure 🤤🤤🤤🤤🤤

[@BrittneeKay]

Yessss

[@user-iw7gc1bl2]

رائعة 👍🏻

[@BrittneeKay]

Thank you!!

[@braiwiberg3957]

Fun and different 😍😌🤓

[@BrittneeKay]

😇😇😇

[@MelindasLifeandstyle]

Excellent video. Thank you

[@BrittneeKay]

You’re welcome! Glad you liked it!

[@nickblack4661]

Great video once again Brittnee , for me Hazelnut is my go to , even more as I’ve just spent the last few days making a batch of Gianduja to put in storage. Definitely waiting to see your next video. P.s Brittnee , quick question ...... your mould for your pumpkin spice snack bar. Can i ask what mould your using please , got a four year old i have to please and be the best uncle 😁

[@BrittneeKay]

Thank you! Oh that’s so sweet! I don’t know the name off the top of my head but you can find it on BakeDeco, it is linked in the description of that video!

[@BrittneeKay]

I found it easy, here you go! shrsl.com/4e4y8

[@nickblack4661]

Thanks for your help on that Brittnee 🙏

[@BrittneeKay]

@@nickblack4661 Of course!

[@johnhayes6414]

Interesting. The first few steps remind me of making peanut brittle

[@BrittneeKay]

Yeah!!

[@scattydove]

Thanks for this video Brittnee. I’m a classic hazelnut praline paste gal 😊😊 Can’t wait to see the dubai pistachio bar after the sneak peek on Instagram!! How long did it take from beginning to end in the food processor to get to paste stage?

[@BrittneeKay]

Hazelnut is my favorite too! Hmm I’d say just the blending didn’t take more than 10 minutes and I cooled it in the freezer once before and once in the middle!

[@thamarhoen8943]

Hey Brittnee 👋What's the difference between adding the nuts to the sugar, letting it crystalize and caramelize again or just pouring the caramel over the nuts on the silicone sheet? I wanted to make the Dubai chocolates too but procrastinated so long that my kataifi had gone off in the fridge 🤭 I only made pistachio paste (with some tahini) for it, not praline. Yours will for sure taste divine 😋👌

[@BrittneeKay]

Good question, I am using the method I’ve seen Kirsten Tibbals do and she says it changes the flavor along with ensuring the nuts have an even coating. But I have seen it done like you mentioned by just stirring the nuts in then letting them set. Honestly method and flavor and ease may all just be preference so I think both would totally work!

[@BrittneeKay]

Ohh yes and I’m excited for the next video, I also made them with pistachio cream and compared the two tastes 😏😏

[@thamarhoen8943]

@@BrittneeKay great 👍 Now I’m even more looking forward to your next video 😃

[@thamarhoen8943]

@@BrittneeKay Well, Kirsten is the chocolate queen 😄 She’s a great teacher and in Australia (like me).

[@BrittneeKay]

@@thamarhoen8943 ☺️☺️

[@sarahkhalil3096]

Great,,I made it and was delicious, but how can I fill bonbons with it ? Praline was watery and I had to mix it with chocolate ,, is that right?

[@BrittneeKay]

Hmm that is weird, it should be quite thick honestly! How did it become watery?

[@shamsirahdan6114]

Hi, did you peel off the pistachios?

[@BrittneeKay]

They are pre-shelled 🙂

[@shamsirahdan6114]

Once shelled, pistachios have a thin skin on the nut sometimes need to be removed the skin is perfectily edible, but it can mar the texture of pure pistachio and it can take away from the nuts lovely distinctive green coller.

[@BrittneeKay]

@@shamsirahdan6114 I don't mind the skin, these are ready to eat so they're also fine to use as is. The tip about preserving the green color is helpful though, thanks!

[@johnhayes6414]

I like pralines and cream icecream

[@BrittneeKay]

Me too! Reminds me of my great grandma, she always bought that kind!

[@johnhayes6414]

Awsome

[@sjsjsj-q3n]

It would be awesome if you could teach us a Hazelnut praline paste recipe closest to the Callebaut one because those buckets are too big and expensive. From what I understand, you also can't use any hazelnut.

[@BrittneeKay]

Yes, it would be fun to try to get it to taste closer to the produced one by Callebaut. But still, with tools just at home you will never get it as smooth in texture. What do you mean by you can't use any hazelnut?

[@sjsjsj-q3n]

@@BrittneeKay I tried a recipe with hazelnuts from Oregon (Amazon), but it didn't taste at all like Callebaut. I hope you find the time to make the paste and tell us about a "good" hazelnut brand.

[@BrittneeKay]

@@sjsjsj-q3n Yeah..the ones made by the big companies are so hard to reproduce because they have equipment I don't have at home! :)

[@Neuromantic_86]

How do ppl do this without their processor motor burning out? Can someone recommend a brand.

[@BrittneeKay]

The brand I have linked here is great! Cuisineart!

[@re-alm9731]

Brittnee thank you for this lovely recipe. Could you please provide the measurements in grams. I'll be grateful. Thanks once again.

[@BrittneeKay]

You’re welcome! Sure, I just added it to the description!

[@re-alm9731]

@@BrittneeKay thanks ❤️

[@martintallinger]

macademia praliné! when the wallet allows it 😂

[@BrittneeKay]

Ohhh I haven’t tasted this but now I want to! 😄😄

[@martintallinger]

@@BrittneeKay w a tad of extra sea salt, the macademia sweetness really shines

[@BrittneeKay]

@@martintallinger mmmmm