Today I tried making praline paste, specifically of the hazelnut kind. It was equal parts by weight roasted and skinned hazelnuts and sugar. I caramelized the sugar dry, poured it over the roasted hazelnuts and after it set I cracked it and put it into the food processor.
I spent a bunch of minutes processing it, and in the end it became a smooth liquid, more pourable than spreadable. It's sitting right now in the freezer, so I expect it will thicken under the cold, but I wonder: is it possible to process the praline too far, and is that what happened here? Or should I expect it to behave like, say, butter, meaning that it became liquid also due to the heat of the processing, and that after cooling it should set firmer?