1 cup granulated sugar
3/4 cup skinned hazelnuts (4 ounces)
Lightly oil a large baking sheet. In a small heavy saucepan, combine the sugar with 2 tablespoons of water. Cook over high heat, stirring, until the sugar dissolves. When the mixture starts to boil, stop stirring and cook undisturbed until a light amber caramel forms. Add the nuts and stir to coat. Pour onto the baking sheet and let cool until hard, at least 10 minutes. Break the praline into small pieces and pulse in a food processor until ground to a fine powder.
Store in an airtight container indefinitely.