Homemade pralin

150g of sugar
75 g hazelnuts
75 g almonds

Roast your dry fruits in a frying pan to enhance their taste

Pour the sugar on the dried fruits into a frying pan.

Put on medium heat to melt the caramel sugar. Mix regularly till the sugar coat the nuts

Pour it on a sheet of parchment paper and let cool down.

Now you can mix it in a blender to the consistency of your choice.

You can keep it in an air tight container.

It is ready to be used for your Paris-Brest cream ;))

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