Optional: Toast the nuts in a 175C / 350F oven for 10 to 15 minutes until fragrant. Transfer the nuts onto a silicon mat into a single layer. Set aside while you make the caramel.
Combine sugar and water in a small pot (preferably heavy-bottomed) and bring to a boil. Let the caramel turn into a dark ember, swirling the caramel occasionally (not stirring!)
Immediately pour the caramel onto the nuts (do not attempt to touch the caramel). Let the caramel cool completely.
Break the praline into small pieces (you can bash it up in a ziploc bag first) then transfer to a food processor together with the salt. Run the food processor until the praline becomes a paste (it will take some time).
Praline Paste can be made a day in advance. Transfer to a container, cover and store in the refrigerator until ready to use.
- As my food processor is not very powerful, after the praline becomes very tiny pieces, I used my immersion blender to finish the job.