Praline Powder

• 8 ounces (225 g) blanched and toasted almonds or hazelnuts, whole or slivered
• 8 ounces (225 g) granulated or caster sugar
• 2 tablespoons water
• pinch salt, opt.

1. Place the nuts on a lightly greased baking sheet in a single layer.
2. In a heavy saucepan over medium heat, add the sugar, salt (if you like the taste of salted caramel) and water. Once the sugar has melted increase the heat a bit and boil, swirling the pan occasionally, until the sugar begins to caramelise.
3. Immediately remove the saucepan from the heat or the caramel will burn and pour it over the nuts. Flatten into a thin sheet using a greased palette knife or the cut side of half a lemon.
4. Cool the praline until hardened completely (about 20 minutes) and break into pieces. Grind to a fine powder in a food processor.
5. If kept in an airtight container at room temperature or in the freezer praline powder will keep indefinitely.

blanched, caster sugar, water, salt

Taken from food52.com/recipes/12064-praline-powder (may not work)