Homemade Peanut Praline & Chocolate Spread
This homemade spread combines deeply roasted peanuts, caramel and chocolate for a rich, nutty flavor and beautifully smooth texture. Made with a true peanut praline, it’s delicious spread over brioche, pancakes or toast — or simply enjoyed by the spoonful.
Prep Time: 25 minutes
Resting Time: 30 minutes
Cooking Time: 15 minutes
Yield: About 500 g / 1 large jar
Equipment
Baking sheet
Parchment paper or silicone baking mat
Small heavy-bottomed saucepan
Heatproof spatula
Powerful food processor or blender
Digital kitchen scale
Silicone spatula
Clean, dry glass jar
Ingredients
For the Peanut Praline
200 g unsalted peanuts
130 g granulated sugar
1 pinch fine sea salt or fleur de sel
For the Chocolate Spread
300 g peanut praline
160 g milk chocolate
15–25 g neutral oil, such as grapeseed or sunflower oil
Optional
5 g vanilla extract
or5 g unsweetened cocoa powder
Instructions
Pancakes
1. Roast the peanuts
Preheat the oven to 320°F (160°C), convection.
Spread the peanuts evenly over a baking sheet and roast for 10–12 minutes, stirring halfway through.
They should be lightly golden and fragrant without becoming too dark.
If your peanuts are already roasted, warm them in the oven at 300°F (150°C) for about 5 minutes to bring out their flavor.
2. Make the caramel
Place the sugar in a clean, dry saucepan.
Cook over medium heat to make a dry caramel, without adding any water.
As the sugar begins to melt around the edges, gently swirl the pan to help it melt evenly.
Avoid stirring aggressively while there is still dry sugar in the pan, as this can encourage crystallization.
Continue cooking until the caramel is even and light amber in color. Avoid taking it too dark, as an overcooked caramel can make the praline taste bitter.
Arrange the roasted peanuts on a baking sheet lined with parchment paper or a silicone baking mat.
Immediately pour the hot caramel over the peanuts.
Leave to cool completely for approximately 20–30 minutes.
The caramel should be completely cold, hard and brittle before blending.
Be careful: caramel is extremely hot. Do not touch it until it has completely cooled.
3. Make the peanut praline
Break the caramelized peanuts into smaller pieces and place them in a food processor with a pinch of salt.
Begin blending.
The mixture will gradually change texture:
pieces → powder → thick paste → smooth, glossy praline.
Stop occasionally to scrape down the sides of the bowl and prevent the food processor from overheating.
Depending on the power of your machine, this usually takes around 5–10 minutes of blending in total.
The praline is ready when it looks smooth and glossy and slowly flows from a spatula. With some home food processors, a very slight texture may remain.
Weigh out 300 g of peanut praline for the spread.
4. Make the chocolate spread
Gently melt the milk chocolate over a double boiler or in the microwave in 20–30 second intervals.
Stir regularly until completely melted and smooth.
There is no need to overheat it; approximately 104–113°F (40–45°C) is enough.
Add the melted chocolate to 300 g of peanut praline.
Add 15 g neutral oil, along with the vanilla or cocoa powder if using.
Blend or stir until completely smooth, glossy and evenly combined.
The spread will naturally look quite fluid at this stage because the ingredients are still warm.
For a softer consistency, gradually add up to 10 g additional oil, checking the texture between each addition.
Immediately pour the spread into a clean, completely dry glass jar.
Allow it to come to room temperature before sealing.
The spread will gradually thicken as it cools and the chocolate crystallizes. Ideally, wait a few hours before judging its final consistency.
Mathilde's Tips
Don't take the caramel too dark. A deep brown caramel can become bitter and overpower the roasted peanut flavor.
Be patient when blending the praline. At first, the mixture will look like a dry powder. As you continue blending, the natural oils from the peanuts are released and transform it into a smooth paste.
Give your food processor a break if it gets hot. Making praline requires several minutes of blending, and smaller home food processors can overheat.
Don't add all the oil at once. Start with 15 g and adjust only after blending. It's easy to make the spread thinner, but much harder to fix one that is too runny.
Don't judge the consistency while it's warm. The chocolate is still melted at this stage. Allow the spread to sit for several hours at room temperature before deciding whether it needs adjusting.
Storage
Store the peanut praline spread in an airtight jar at room temperature, ideally around 65–68°F (18–20°C), in a cool, dry place away from direct sunlight.
For the best quality, enjoy within approximately 3 weeks.
Avoid refrigerating the spread if possible. The chocolate and fats will firm up considerably, making it much harder to spread.
Always use a clean, dry spoon to avoid introducing moisture into the jar.
Freezing is possible but not particularly beneficial. If needed, freeze the spread in an airtight container, thaw slowly in the refrigerator, then bring it back to room temperature and stir thoroughly before serving.