MEASURE (APPROXIMATE) OR OUNCE WEIGHT Hazelnuts, skinned | 200 grams | 1⅔ cups Vanilla bean | ¼ bean | ¼ bean Water | 40 grams | 3 tablespoons Granulated sugar | 135 grams | ⅔ cup Cocoa butter, crumbled, or clarified butter | 3 grams | 1½ teaspoons METHOD Using the ingredients called for above, make a batch of caramelized hazelnuts following the method you prefer Once cool, put the nuts in a food processor fitted with the steel blade Blend for about 1 minute, turn off the machine, remove the blade, and scrape down the sides and bottom of the bowl with a small spatula Blend until the nuts turn into a smooth paste, 2 to 4 minutes Transfer the paste to an airtight container and refrigerate if desired IT’S DONE WHEN IT’S DONE The longer you blend the caramelized nuts, the smoother the paste will be You can blend the caramelized nuts for a shorter time if you want a slightly thicker paste that has some crunchy texture left from the caramel STORAGE You can keep the hazelnut praline paste in an airtight container at room temperature for 2 weeks or for 1 month in the refrigerator The oil from the nuts might separate and rise to the top In that case you can mix it with a spoon or fork, or flip the jar over to ... about 1 minute, turn off the machine, remove the blade, and scrape down the sides and bottom of the bowl with a small spatula Blend until the nuts turn into a smooth paste, 2 to 4 minutes Transfer the paste to an... airtight container and refrigerate if desired IT’S DONE WHEN IT’S DONE The longer you blend the caramelized nuts, the smoother the paste will be You can blend the caramelized nuts for a shorter time if you want a... teaspoons METHOD Using the ingredients called for above, make a batch of caramelized hazelnuts following the method you prefer Once cool, put the nuts in a food processor fitted with the steel blade