Roast the almonds and hazelnuts at 150°C (300°F) for 10 to 15 minutes.

Place the sugar and butter in a large frying pan over medium heat.

Allow to caramelize, stirring occasionally. Once you achieve a good caramel, neither too light nor too dark, it should be slightly darker than the following photos, until it reaches the desired color.

Pour in the almonds and hazelnuts and mix well.

Pour onto marble and leave to cool. Do not touch with your hands, as it is very hot.

Then place it on a large sheet of parchment paper and, using a rolling pin wrapped in plastic wrap, crush it lightly.

This step makes the blender's or food processor's work easier. If you have a mortar, now is the time to use it.

Blend until you achieve a smooth, liquid paste.

Let your blender or food processor cool down from time to time and do something else while you wait.

Keep the praline for your next cake creations. Don't leave it within reach of children, as they might empty the jar with a spoon!

You can store it for up to 6 months in an airtight jar.