My hazelnut praline paste became liquid
Today I tried making praline paste, specifically of the hazelnut kind. It was equal parts by weight roasted and skinned hazelnuts and sugar.
I caramelized the sugar dry, poured it over the roasted hazelnuts and after it set I cracked it and put it into the food processor.
I spent a bunch of minutes processing it, and in the end it became a smooth liquid, more pourable than spreadable. It's sitting right now in the freezer, so I expect it will thicken under the cold, but I wonder: is it possible to process the praline too far, and is that what happened here? Or should I expect it to behave like, say, butter, meaning that it became liquid also due to the heat of the processing, and that after cooling it should set firmer?
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Hazelnuts have a lot of oil in them. Grinding the hazelnuts released that oil, resulting in a gloopy mixture.
The good news is, given a day or two some of the oil will separate out (at room temperature. Don't freeze it.) and you can pour it off the top. The result will be thicker when the remaining oil is stirred back in.
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