Put in baking paper on the baking dishes.

In a small pan heat 100 grams of sugar with 2 tablespoons water, until the sugar dissolves and changes colour.

When the colour gets amber turn of the gas and whisk the hazelnuts through.

Bring to a boil again and pour on a baking dish.

After about 15 minutes the praline is cooled down enough.

Crunch it with your fingers or knife and grind in the kitchen machine.

Sprinkle the grounded praline on the baking paper in the baking dish, so the bottom is evenly covered

Cut the butter in cubes and place in a small saucepan.

Add the sugar and heavy cream and bring the liquid to a boil.

When it boils, turn the heat low and simmer for 10-15 minutes, until the caramel turns amber. Pour the caramel on the praline in the square baking dish.

Smooth the surface of the caramel with a spoon or spatula and let the caramel cool down for about 30 minutes.

Get the caramel out of the baking dish and remove the baking paper.

Cut with a knife the toffee in nice rectangles.