Preheat the oven to 150°C. Spread the hazelnuts on a baking sheet covered with parchment paper and roast the nuts in 8 to 10 minutes until golden brown.

Put the water and sugar in a saucepan and bring it to the boil. Let the sugar caramelise until golden brown. Do not stir in the pan. You can move a bit with the pan. Add the still warm hazelnuts to the hot caramel and stir it through. Pour the warm mass onto baking paper and allow to cool.

Break the caramel with hazelnuts into pieces and put them in a food processor. Grind the caramel chunks until the oil is released from the nuts and a smooth paste is created. When you grind the pasta long, it is wonderfully soft. Put the praliné paste in very clean jars, so you can keep it for a long time.