Homemade Praline

• ½ cup (75 g) blanched whole almonds or hazelnuts
• ½ cup less

Lightly toast the almonds or hazelnuts in a dry skillet. Transfer to a silicone liner to cool.

Make a caramel with the sugar and water. As soon as it turns golden, pour it over the toasted nuts and let harden.

Wrap the caramel-coated nuts in a tea towel and pound with a rolling pin to crush to the desired consistency.