Hazelnut Praliné

• For almond praliné, just use whole almonds instead of hazelnuts. Praliné can also be made with both (50/50).

Hazelnut Praliné/Quick Method

• Toast hazelnuts in a 350ºF/180ºC oven for about 10 minutes. Cook sugar to a dark amber caramel. If using vanilla seeds from a bean, add it straight to the caramel. If using paste or extract, add it later when processing nuts.
  
• Carefully, spread caramel onto a silicone baking mat. Top with salt. Let cool and break caramel into small pieces.
  
• Throw toasted nuts and caramel in the food processor, and turn into paste. It'll take a few minutes for the paste to form. Stop food processor every so often. Add hazelnut oil gradually during processing.
  

Storage

• Praliné can be stored in a cool area or in the refrigerator for months. Stir it up prior to use as fat will rise to the top. 
  

Hazelnut Praliné/Traditional Method

• In a medium size saucepan, cook water and sugar to 240ºF/116ºC. Add hazelnuts in the hot syrup and stir up constantly. After a few minutes,  the syrup will begin to crystallize - enrobe each nut with sugar. Continue to stir until complete caramelization. After 10 min, transfer nuts to a clean saucepan and continue to cook for 5 min more or until complete caramelization. Turn the heat off and add vanilla, salt and cocoa butter.
  
• Transfer caramelized nuts onto a silicone baking mat. Let cool and process into paste.