Cook the isomalt and the water to 155°C / 310°F over high heat. Remove from the heat and stir in the praline paste. Pour onto the nonstick rubber mat.
Put on 3 pairs of latex gloves and start pulling the sugar when it has cooled down (if it is too hot it won’t pull very well). Pull the sugar so that it is very thin, then cut into pieces that are about 7.5cm / 3in long, using scissors. Keep in mind that thick pieces are unpleasant to eat. It is impossible to get identical shapes, but try to get them as uniform as possible.
If the sugar hardens, place the rubber mat on a sheet pan and warm it up in a hot oven for a few seconds. Once the thicker pieces have softened slightly, pull them so they are very thin.
Reserve in an airtight container with silica gel packets (to prevent the sugar from absorbing moisture) at room temperature. If they are kept in a very dry environment, they can last indefinitely.