Okay, my chef instructor from a few years back introduced me to a baking staple he called praline? It wasn't the paste though, and it wasn't the french candied almonds and they weren't actual pralines--they were finely chopped and candied hazelnuts. They tasted amazing and added great texture. Anyone know where to procure it/what the actual name is, if there is one?

Could it be it is the french candied almonds, but he used hazelnuts instead of almonds