90 g Dansukker Granulated Sugar
140 g Dansukker Glucose Syrup
2 tbsp water
140 g white sesameseeds
20 g butter
200 g Nutella

Preheat the oven to 180 °C.

Combine the sugar, water and glucose syrup in a saucepan and heat up to 112 °C.

Remove the saucepan from the heat, add the butter and sesame seeds. Stir the mixture until it melts fully.

To stop the mixture spreading, drop half a teaspoon of the mixture onto a silicon macaroon pad.

Bake in the oven for 10-12 minutes, constantly keeping an eye on them. The pralines should turn golden without burning. Allow to cool for a few minutes before spreading the Nutella.

Pipe or spoon the Nutella on the smooth side of half the praline discs. Place another praline circle on top and press lightly, making sure you don't break them.