50 gr of hazelnuts and 50 gr of almonds (or 100 gr of almonds or 100 gr of hazelnuts)
Bake 10 min in the oven at 180 ° to roast them
Place the hazelnuts and almonds in a tea towel
Then rub to remove the skin from the hazelnuts
Pour 100 gr of sugar into a large saucepan
Cook over low heat without touching it
When the sugar takes on a color, you can mix delicately
Allow to color a little more to obtain a nice caramel
There it is perfect (I turn off the heat)
Pour immediately on the hazelnuts and almonds which are placed on baking paper
Leave to cool and harden 10 min
Break into pieces
Place in a blender and mix for about 10-15 min to obtain the homemade praline (take breaks to prevent the robot from overheating )
At the beginning you get the praline
The almonds and hazelnuts will give back their oil to give the praline (smooth paste)
The dough can be kept for months in an airtight pot in a dry place