Homemade Praline Paste (Print Version)

# Ingredients:

01 - 200g raw hazelnuts (1 1/2 cups).
02 - 200g raw almonds (1 1/2 cups).
03 - 250g sugar (1 1/4 cups).
04 - 62ml water (1/4 cup).

# Instructions:

01 - Heat oven to 150°C/300°F. Spread hazelnuts and almonds on a baking sheet and roast for 20 minutes.
02 - Rub warm nuts in a kitchen towel to remove loose skins.
03 - Heat sugar and water until it reaches 116°C/240°F. Add nuts and stir for 20 minutes until caramel turns amber.
04 - Spread caramelized nuts on a baking sheet and let cool completely.
05 - Process cooled nuts in 2-3 batches until smooth and flowing.
06 - Pour into an airtight jar for storage.

# Notes:

01 - Store in jar at room temp or fridge for several weeks.
02 - Reduce sugar by 100g for less sweetness.
03 - Makes about 500g of paste.

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