100g toasted hazelnuts without skins
5 tablespoons water
Prepare a large surface with parchment paper for cooling the pralined hazelnuts.
In a frying pan, boil the sugar and water for 6-7 minutes. Remove the pan from the heat and add the hazelnuts, mixing them with a wooden spoon until they are fully covered with the sugar mixture.
Return the pan to the heat and let the sugar mixture carmelize, mixing continuously to ensure that the hazelnuts do not stick to each other. Remove the nuts from the heat and spread them out on the previously prepared surface, separating any sticky nuts with a fork. Leave to cool.