Nut Components

Nut components add textural contrast and deep flavor to frozen desserts. Proper preparation prevents sogginess and maintains crunch during storage.

Praline Paste

Smooth, spreadable nut butter with caramelized sugar. Forms the base for ribbons or fold-in swirls.

Hazelnut Praline

Component	1x	2x
Hazelnuts, skin-on	200g	400g
Granulated sugar	200g	400g
Water	65g (¼ c + 1 T)	130g (½ c + 2 T)
Fine sea salt	2g	4g
Neutral oil (optional)	15g	30g

Yield: ~380g (1x) | ~760g (2x)

Method

1. Toast hazelnuts: Spread on sheet pan. Roast at 165°C / 325°F for 12–15 min until golden throughout—break one open to check.

2. Skin: While hot, rub in clean towel to remove most skins. Some clinging skin is fine.

3. Caramel: Combine sugar and water in heavy saucepan. Cook undisturbed over medium-high until deep amber, 175°C / 347°F.

4. Coat nuts: Remove from heat. Quickly stir in warm nuts and salt. Work fast—caramel sets rapidly.

5. Pour: Immediately spread onto silicone mat or oiled sheet pan. Let cool completely, 20 min.

6. Break: Shatter into chunks. Transfer to food processor.

7. Process: Blend 4–6 min, scraping frequently. Progress: powder → paste → butter. Add oil if too thick to drizzle.

8. Store: Transfer to jar. Room temperature up to 2 weeks; refrigerate for longer storage.

Note

Praline paste separates over time—stir before each use. For smoother texture, strain through fine mesh after processing.

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Nut Brittle

Thin, shatteringly crisp candy studded with toasted nuts. Chop for mix-ins or break into shards.

Master Brittle Formula

Component	1x	2x
Nuts, toasted and coarsely chopped	150g	300g
Granulated sugar	200g	400g
Light corn syrup	85g	170g
Water	60g (¼ c)	120g (½ c)
Unsalted butter	30g	60g
Baking soda	3g	6g
Fine sea salt	2g	4g

Yield: ~480g (1x) | ~960g (2x)

Method

1. Prep: Toast and chop nuts. Measure baking soda and salt together in small bowl. Have buttered sheet pan ready.

2. Cook sugar: Combine sugar, corn syrup, and water in heavy saucepan. Cook over medium-high, without stirring, to 150°C / 302°F (hard crack).

3. Add butter: Remove from heat. Quickly stir in butter until melted.

4. Add soda: Stir in baking soda mixture—candy will foam and turn opaque.

5. Add nuts: Immediately fold in nuts.

6. Pour: Spread quickly onto prepared pan. Work fast—use offset spatula to thin to 5mm.

7. Cool: Let set completely, 20 min. Break into irregular pieces.

8. Store: Airtight container at room temperature. Add silica pack to prevent moisture absorption.

Nut Variations

Nut	Toast Temp/Time	Notes
Peanuts (raw)	165°C / 15 min	Classic; leave skins on or off
Almonds (blanched)	165°C / 12 min	Clean flavor; slice for thin brittle
Pecans	150°C / 10 min	Delicate; burns easily
Cashews	150°C / 10 min	Buttery; browns quickly
Macadamia	150°C / 8 min	Very delicate; quarter for even distribution

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Candied Nuts

Sugar-coated nuts with crunchy exterior. Less shatter than brittle, more substantial crunch.

Candied Pecans

Component	1x	2x
Pecan halves	200g	400g
Granulated sugar	100g	200g
Water	30g (2 T)	60g (¼ c)
Fine sea salt	2g	4g
Cayenne (optional)	0.5g	1g

Yield: ~300g (1x) | ~600g (2x)

Method

1. Toast: Spread pecans on sheet pan. Roast at 150°C / 300°F for 8 min.

2. Syrup: Combine sugar, water, and salt in wide skillet. Heat over medium until sugar dissolves.

3. Coat: Add warm pecans. Stir constantly as syrup reduces and crystallizes onto nuts, 5–7 min.

4. Finish: When nuts are dry and sugar-coated (not sticky), spread onto parchment. Separate any clumps.

5. Season: Toss with cayenne while warm if using.

6. Cool: Let set 15 min before storing.

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Nut Butter Swirl

Peanut, almond, or cashew butter formulated to stay soft when frozen.

Freezer-Soft Peanut Butter Swirl

Component	1x	2x
Creamy peanut butter (no sugar added)	150g	300g
Powdered sugar	40g	80g
Neutral oil	30g	60g
Fine sea salt	2g	4g
Vanilla extract	3g	6g

Yield: ~225g (1x) | ~450g (2x)

Method

1. Soften: Warm peanut butter slightly—microwave 20 sec or stir vigorously.

2. Combine: Whisk in powdered sugar until smooth.

3. Thin: Drizzle in oil while whisking. Mixture should ribbon when lifted.

4. Season: Add salt and vanilla.

5. Adjust: If too thick, add oil 5g at a time. If too thin, add powdered sugar 10g at a time.

6. Store: Room temperature up to 1 week; refrigerate for longer.

Variations

Nut Butter	Oil Amount	Sugar Amount	Notes
Almond butter	35g	45g	Slightly drier; needs more oil
Cashew butter	25g	35g	Naturally sweeter; reduce sugar
Tahini	25g	50g	Add 5g honey for roundness
Pistachio butter	30g	40g	Add 2g almond extract

Note

Natural nut butters with separated oil work best—the oil content keeps them soft. Avoid stabilized commercial brands.

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Gianduja Swirl

Chocolate-hazelnut ribbon. More refined than commercial spreads.

Ingredients

Component	1x	2x
Hazelnut praline paste (from above)	150g	300g
Milk chocolate, melted	100g	200g
Hazelnut oil or neutral oil	20g	40g
Fine sea salt	1g	2g

Yield: ~270g (1x) | ~540g (2x)

Method

1. Melt chocolate: Microwave in 20 sec bursts, stirring between, until just fluid.

2. Combine: Whisk praline paste into warm chocolate.

3. Thin: Add oil gradually until ribbon consistency.

4. Season: Add salt.

5. Temper: Let cool to 25°C / 77°F before use—too warm and it will sink.

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Chopped Nut Mix-Ins

Preparation Guidelines

Nut	Chop Size	Pre-Treatment
Almonds	5–8mm pieces	Toast at 165°C / 12 min; cool completely
Hazelnuts	5–8mm pieces	Toast at 165°C / 15 min; rub to remove skins
Pecans	8–10mm pieces	Toast at 150°C / 10 min; delicate
Walnuts	8–10mm pieces	Toast at 150°C / 10 min; slight bitterness pairs well with maple
Pistachios	3–5mm pieces	Toast at 150°C / 8 min; or leave raw for color
Macadamias	Quarter	Toast at 150°C / 8 min; very delicate

Amount per Batch

Intensity	Amount per Qt
Light	40g
Standard	60g
Chunky	80g

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Incorporation Timing

Component Type	When to Add	Notes
Praline paste/swirl	Layered while packing	20–22°C for best flow
Brittle pieces	Final 30 sec of churn or at packing	Pre-freeze pieces
Candied nuts	At packing	Don’t churn—they’ll break apart
Nut butter swirl	Layered while packing	Room temp for drizzling
Chopped toasted nuts	At packing	Completely cooled; slightly frozen is best

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Storage

Component	Room Temp	Refrigerator	Freezer
Praline paste	2 weeks	2 months	6 months
Brittle (in airtight)	2 weeks	Not recommended (moisture)	3 months
Candied nuts	2 weeks	1 month	3 months
Nut butter swirl	1 week	1 month	3 months

Caution

Brittles and candied nuts are hygroscopic—they absorb moisture quickly. Store with silica packets and add to ice cream just before serving for best crunch.

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Troubleshooting

Issue	Cause	Fix
Praline won’t smooth	Nuts under-toasted or too cool when processed	Process longer; add more oil
Brittle chewy not crisp	Humidity or under-cooked	Store airtight with silica; cook to 150°C
Nut butter swirl hardened	Insufficient oil	Thin with additional oil until pourable
Nuts soggy in ice cream	Added warm or high-moisture	Cool completely; freeze briefly before folding
Bitter praline	Over-cooked caramel	Watch temperature closely; stop at 175°C
Gianduja seized	Chocolate too hot or water introduced	Ensure dry equipment; add oil and blend