This praline gives our Hazelnut-Praline Torte its crunch.
Lightly oil a rimmed baking sheet; set aside. Heat sugar, corn syrup, and 3 tablespoons water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, until deep amber. Stir in nuts. Spread mixture into prepared sheet. Let cool completely on a wire rack.
Break praline into pieces, then coarsely grind in a food processor.
Praline can be stored in an airtight container at room temperature up to 1 month.