Praline Paste

Preheat the oven to 180o C

Spread the almonds and hazelnuts on a baking sheet and toast for 8-12 minutes, shaking the nuts occasionally until they are golden brown and fragrant

Remove from heat and transfer to another surface to cool completely

With a little oil, lightly brush another baking sheet

In a medium saucepan with a double bottom, combine the caramel and 2 tablespoons of water, the seeds from the vanilla bean, and simmer over moderate-high heat, stirring to dissolve the caramel

Continue cooking without stirring for 3-5 minutes until a clear caramel forms

Remove from heat and stir in the toasted almonds and hazelnuts, mixing until the nuts are completely coated with the caramel, now golden brown

Immediately, pour this mixture onto the greased baking sheet, taking great care to avoid burns

Let the praline cool for 30 minutes (or until it sets)

Using a large knife, coarsely chop the praline

Place in a processor and process for 1 minute, until it has a consistency similar to sand

Add the oil (hazelnut or neutral) and process for an additional 30 seconds (until it forms a paste)

Transfer to an airtight container and store in the refrigerator for no more than 1 week.