Praline

How to prepare praline

1. Place the raw hazelnuts and almonds on parchment paper and bake at 220°C for about 10 minutes. Stir occasionally so they don't burn. Remove from the oven and let cool. Then rub the hazelnuts between your palms to remove as much skin as possible - don't stress too much about it. Leave the nuts on the parchment paper placed on top of a large plate.
2. Put the sugar in a small pot over low heat and let it caramelize. Stir occasionally until it turns a golden color. Pour the caramel over the nuts and gently stir so all the nuts are coated.
3. When the caramel is just warm, break the "boulder" of nuts into a few smaller pieces so you don't overwork the food processor in the next step.
4. Let cool completely.
6. Put the caramelized nuts in the food processor and blend until finely ground.
7. Store in a sealed jar.

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