Toast the hazelnuts in a dry frying pan or skillet on the stove over medium-high heat for about 5-7 minutes, until their skins start loosening and they get deep brown spots.

Tip the toasted hazelnuts into a tea towel and use it to rub off their skins.

Cool the hazelnuts completely and discard the loosened skins. Set aside until needed.

Line a baking sheet or tray with a piece of baking/greaseproof paper.

In a saucepan, combine the sugar and water. Cook over medium-high heat until the sugar has melted and turns a deep amber colour.

Pour the caramel onto the lined baking sheet/tray in an even, thin layer.

Allow to cool and harden completely, then cut into smaller shards with a sharp knife.

Add the toasted and de-skinned hazelnuts and the broken-up caramel shards to the bowl of a food processor or blender.

Start blending/processing the mixture. Initially, it will form a fine powder. After 5-10 minutes, it will start forming a paste. Make sure to scrape down the sides of the food processor or blender as needed.Tip: If the mixture is proving particularly stubborn and doesn’t want to form a paste even after prolonged blending, add sunflower oil (1 teaspoon at a time, but no more than 3 teaspoons) to kick-start the transition to a paste.

Blend/process the paste until smooth and pourable. Add the salt and blend/process until evenly distributed.

Pour the finished hazelnut praline paste into an air-tight container, such as a mason jar, for storage.

The hazelnut praline paste keeps well in an air-tight container in the fridge for up to about 1 month.