Praliné paste - Make your own!

Praliné paste is an ingredient very much used in French pastries. I found it difficult to get (a good) one in New York. I know it is always possible to order online, but it's a gold price!
I decided to make my own.
It's not difficult, and it's worth it in terms of taste and money!

PRALINÉ PASTE
The recipe:

Almonds (unsalted unroasted with skin)	2 1/4 cup	10.6oz
Hazelnuts (unsalted unroasted with skin)	2 1/4 cup	10.6oz
White Sugar	2 cups	14.1oz	Syrup boiled to 239°F and poured on dry fruit
Water	½ cup	3.5oz

Step by step: 
Weigh almonds and hazelnuts and put into a sauce pan with a thick bottom. A copper saucepan would be the best, but don't worry. I did without it and it worked!
Feel free, like me, to add some vanilla beans.

Make a syrup with the sugar and water, bring to 239°F/115°C.

Pour onto the dry fruit off of the stove.

Rapidly mix with a wooden spoon or a spatula until crystallization of the sugar.

It becomes very "sandy" and white.

Put back onto the stove (medium/high) and stir until the mixture caramelizes again. It takes about 20 minutes. Don't stop turning, to prevent almonds and hazelnuts from burning.

Pour onto a silpat and let it cool completely.

Break into small pieces before putting into your food processor. 

Mix little by little until it becomes a powder.

Mix even more and you will see that the powder turns into a paste as the oil of the fruit comes out. Don't add anything to it. Adjust the mixing to your taste. Some like it very smooth, others (like me) a little bit crunchy.
The praliné will express the best of its flavor after a week, the time given to allow the oil to capture all the aroma.

You can keep a little bit of powder, called "pralin," and use it in desert...on top of ice cream, for example, to flavor some cakes, etc.

Praliné paste can be kept refrigerated for a few months. 

Enjoy!