Heat oven to 300ºF. Spread nuts in a single layer on a silicone-lined baking sheet and bake for 8-10 minutes until fragrant and light brown. Remove from oven and set aside to cool. If the skins are on, use a clean towel to rub off the skins, while still warm.
make a caramel:
Add the water and sugar to a heavy duty saucepan, stir to combine and cook over medium heat until it begins to bubble. If using a thermometer, around 120ºC.
make the praline:
Remove caramel from heat and stir in the warm nuts. Keep stirring vigorously until nuts are coated and sugar crystallized. It will look sandy white.
Return to heat and stir until it begins to caramelize. Add in the cacao nibs and continue to cook and stir to achieve a dark caramel colour. Remove from heat and spread on a silicone mat to cool completely.
make the paste:
Once cooled, break into small chunks, using hands or rolling pin and place in a food processor.
Process to a coarse powder. If you don't own a melanger, continue processing to a smooth paste - you may need to add a little hazelnut oil.
If using a melanger, turn it on, add the powdered praline, the salt and process until smooth - approximately 2 hours, depending on your desired texture. Strain and store in a clean jar.