Homemade Hazelnut Praline Paste Recipe

Preheat your oven to 160°C.
Place the shelled hazelnuts on a baking sheet lined with parchment paper.
Cook and brown the hazelnuts for 15 to 20 minutes.
Take out the hazelnuts and let them cool. To remove most of the small skin covering the hazelnuts, place them in a clean cloth and rub them between your hands. It's okay if there's still some skin left.
Make a caramel: over medium heat, put the sugar in the saucepan, and let the sugar melt until it is golden, not too dark.
Pour the hazelnuts into the caramel, stir well and quickly then pour everything onto the baking tray and the baking paper and leave to cool. Be careful to carry out this operation quickly because the caramel sets quickly. Be careful not to burn yourself either!
Add the fleur de sel and the vanilla and put everything in your blender, mix carefully for 3 to 6 minutes depending on the power. This should give powder, then gradually a more and more liquid paste, as for hazelnut puree. Sometimes stop mixing and drop the mixture which will tend to stick to the walls of the robot.
Pour into an airtight glass jar and keep refrigerated.