Praline

150 g toasted hazelnuts
150 g light brown sugar
pinch of sea salt
bit of vanilla powder


Line a pan with baking paper. Put the sugar in a pot and let it melt on low heat without stirring. Once melted, turn the heat up and cook until the caramel starts to bubble and remains amber in color. Remove from the heat and stir in the nuts. Pour onto the pan and allow to cool completely. When cool, break it into pieces, put it in a blender, together with salt and vanilla, and blend until a paste forms (which will take about 10 mins in a food processs in a more powerful blender). Pour in a jar and use when needed.