Praline paste (French pralin or praliné) is the smooth, oily paste made by grinding caramelised nuts — classically almonds, hazelnuts, or a blend of the two — with their set caramel until the whole mass turns to a fluid, deeply nutty, butterscotch-scented cream. It is not a sweet to be eaten by the piece but a building block of the pastry kitchen: the base flavour folded into buttercreams, mousses, ganaches, ice creams and chocolate fillings, and a distinct ingredient from the praline confection it is made from.