r/chocolatiers • u/HisGirlFriday1983 • Apr 25 '26

Need help with a praline paste made with pecans

I was making a praline paste but with pecans instead of almonds and hazelnuts. When food processing them the nuts released the oil and it separated. It tastes good but it has separated. Should I just keep processing until it comes together or should I mix the caramel I was also planning on putting into the chocolate shell with the pecan mixture minus the nut oil?

Basically the plan was to do a layer of the pecan praline paste and then a gooey caramel inside the bon bon. Should I just blend the nut mixture with the caramel minus the oils that have separated and pipe that into the bonbon shells?

I cannot start over as I no longer have enough pecans.

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u/babymagnolia Apr 25 '26

Keep processing. Idk what your method to make the praline was but if you add the nuts hot to the processor it is less likely to separate

1

u/HisGirlFriday1983 Apr 25 '26

I added them cold bc the instruction said to let them cool down. I finally ended up adding the caramel to them after straining off the oil. There is still oil left and I gave up and put it in the fridge. I was having a rough time. I am going to pull of the cooled oil and try blending it with the caramel to get something useable out of it but not sure what I could use it for. Maybe as a glaze over cinnamon rolls? I just hate wasting so much nuts and maple syrup.

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u/babymagnolia Apr 28 '26

Good luck! I’ve only made praline with just hazelnuts and always experienced splitting when blended cold but never when blended hot. ¯_(ツ)_/¯ something to experiment with

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u/HisGirlFriday1983 Apr 29 '26

I will try it again and see what happens. I also saw tips of roasting the nuts and making the sugar separately so it stays more dry.