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Pre-heat the oven to 200 degrees Celsius or 390 degrees Fahrenheit. Line an oven tray with parchment paper and divide the hazelnuts and almonds over the tray.
Roast the nuts for about 5 to 10 minutes, time depends on your oven. You'll notice the nuts are done when the skins will start to come of the nuts.
Transfer the nuts to a clean kitchen towel, now you rub the nuts and this way the skins will come off easily. If there are some skins left, that's okay because a bit of skins will give the paste some more flavour.
Heat sugar in a small saucepan, preferable with a thick bottom, and cook the sugar on low heat until it starts to caramelise. Be careful, the sugar will become very hot.
Don't stir the sugar, otherwise it will start to crystallise, just let it get some color without touching the sugar. As soon as the sugar has a beautiful caramel color, you can stir in the roasted nuts and transfer it back onto the parchment paper.
Let is cool off and as soon as it's cooled off to the touch, blend it in a food processor. The longer you will blend it, the smoother the paste will become because of the oils in the nuts.
You can use praliné, nut paste, in different ways. It can be used in all kinds of pastries or desserts, or even on a piece of taste. Enjoy!