Nut Praline

Praline is one of the most rewarding garnishes in baking - a shattering, bittersweet crunch that transforms any dessert - but the caramel stage is where most bakers go wrong. Start with sugar and a small amount of water over medium-high heat, and never stir once the sugar has dissolved or it will crystallise. Instead, swirl the pan gently to ensure even cooking. The caramel progresses from pale gold to amber to deep amber very quickly - the window between perfect and burnt is narrow, so watch the colour closely and have your toasted nuts and a pinch of flaky salt ready to add immediately. Pour onto parchment the moment you stir in the nuts. Prue called Syabira's pecan praline 'just delicious.' For topping pastries, pulse the cooled praline to a coarse rubble with varied textures - some fine crumbs and some larger shards give the best contrast.