Making Praline

Lay the nuts on a silicone mat on a baking tray in a single layer, then pour hot caramel over the nuts and leave to cool completely. The caramel will harden to a toffee, which you can break into chunks and store in an airtight container. When you need the praline, crush small chunks until fine using a mortar and pestle, a high-speed blender or a Thermomix. Store the praline in an airtight container in the freezer to prevent it from becoming sticky.