Combine the sugar and
Break the praline into pieces and finely crush using a mortar and pestle. Stir in the breadcrumbs and salt.
This can be made up to 2 days in advance and stored in an airtight container in the fridge. When ready to serve, roll each anchovy tightly, then skewer 3 rounds onto each skewer. Roll in enough praline mixture to lightly coat.
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