Put the sugar and water into a saucepan on the fire; stir until the sugar is well dissolved; then add the almonds and filberts without removing the skins. Let it cook, without touching, until it attains a golden color, the caramel stage. Turn it onto a slab or oiled dish. When it is cold pound it in a mortar to a coarse powder. Keep the praline powder in a close preserve jar ready for use.