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Calcimator

Praline Recipe Calculator

Scale praline recipes by total batch weight. Calculate sugar, nut, and butter amounts for almond, hazelnut, or pecan praline with roasting recommendations.

Inputs

oz
%
%

Results

Sugar

261 g

≈ 2 sticks of butter

Nuts

214 g

≈ 2 sticks of butter

Butter25 g
Water (for caramelizing)65 g
Salt (recommended)2.5 g
Nut Roast Temperature350°F
Nut Roast Time10 min
Approx. Pieces (~15g each)33
Calories per 30g Serving150 kcal
How to Use This Calculator
  1. Enter the total batch weight in grams and select the nut type.
  2. Set sugar ratio percentage and butter percentage.
  3. The calculator returns sugar, nut, butter, water, and salt weights, nut roasting temperature and time, approximate piece count, and calories per 30 g serving.
  4. Roast nuts, cook sugar and water to amber caramel, stir in nuts and butter, then spread on parchment to cool and break into pieces.

How the result changes with Total Batch Weight

Total Batch WeightSugarNuts
2,0451,069 g874 g
7,0333,675 g3,006 g
13,0186,802 g5,565 g
18,0059,408 g7,697 g

What each input means

Total Batch Weight
Total desired praline weight in grams. A standard home batch is 300-500g; commercial batches may be 5-10 kg.
Nut Type
1 = Almond (classic French pralin), 2 = Hazelnut (gianduja style), 3 = Pecan (Southern praline). Each has different roast temps.
Sugar Ratio
Percentage of the non-butter portion that is sugar. Classic French praline is ~55%. Lower = nuttier, higher = sweeter and more caramelized.
Butter Percentage
Percentage of total batch that is butter. 0% for dry praline, 5% for richness, 10-15% for Southern-style creamy pralines.

How this is calculated

Worked example, using the default values

  1. Identify Input Parameters
    4 parameters
    Total Batch Weight = 500, Nut Type = 2, Sugar Ratio = 55, Butter Percentage = 5 = 4 input(s) provided
  2. Calculate Sugar
    Sugar
    261 = 261
  3. Calculate Nuts
    Nuts
    214 = 214
  4. Calculate Butter
    Butter
    25 = 25
  5. Calculate Water
    Water
    65 = 65

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