Maple and Hazelnut Praline

Cakes / Recipes with Maple Syrup

Recipe — Maple and Hazelnut Praline
1 portion
Metric Imperial


  • 1 cup blanched hazelnuts (from fine foods stores)
  • 1 cup maple syrup (preferably amber syrup for its rich flavour)
  • 2 tablespoons cocoa powder
  • 1 Pinch of salt
  • 1 cup unsalted butter, at room temperature


  1. Add hazelnuts and maple syrup to a saucepan.
  2. Over high heat, cook 3 to 5 minutes or until nuts are golden brown and fragrant.
  3. Add cocoa and salt, mix well and remove from heat. Spread on parchment paper and let cool.
  4. Break praline into pieces, put into a food processor and add butter. Pulse until uniform but still granular texture.
  5. Pour into a pastry bag with a #5 plain tip and fill cake.

Makes: enough for 1 cake (25 cm /10 in).

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.